Using the
uniquely South African bunny chow dish as inspiration, the hot cross bunny chow
substitutes the loaf of bread for a hot cross loaf and instead of curry, the
loaf is filled with chocolate ganache and Easter eggs.
Serves 8
Time: More than
2 hours
Ingredients
100 g soft
butter
250 ml milk,
warmed
765 g flour
80 ml preserved
citrus peel
50 g sugar
60 ml seedless
raisins
10 ml cinnamon
5 ml mixed spice
8 ml yeast
5 ml salt
2 eggs
Crosses
125 ml icing
sugar
30 ml water
Ganache
2 slabs milk
chocolate (160g)
125 ml cream
For serving
125 ml cream,
whipped
1 handful
assorted Easter eggs, crushed.
Method
Melt butter in
milk and leave to cool to room temperature.
Mix flour,
citrus peel, sugar, raisins, spices, yeast and salt.
Make a well in
the middle and add butter and milk mixture and eggs.
Mix well and
bring together to form a wet but pliable dough.
Knead well for
10 minutes. Cover and set aside to double in size.
Preheat oven to
180°C and grease and flour 8 shallow cans.
Divide the
dough into 8 equal pieces. Shape into balls and push to bottom of cans. Set
aside to double in size.
Bake for 30
minutes or until golden. Remove from oven and leave to cool.
Mix icing sugar
with just enough water to make a thick paste. Pipe on each hot cross bun.
Melt chocolate
with cream over a bain-marie until combined.
To serve, cut
the tops off, hollow out the bottoms and fill with ganache and whipped cream,
and garnish with crushed Easter eggs.