Easter Fluffy Hot Cross Bunnies Recipe

Instructions

1. In a small saucepan, bring the milk, spices, vanilla and orange zest to steaming point and then immediately remove from heat and set aside to cool so its just warm. *
2. In a stand mixer with a hook attachment, add flour, salt, sugar, yeast and grated butter. Mix for 2 minutes on medium speed. *
3. In a jug or small bowl beat 2 large eggs and 1 large egg yolk. *
4. Pour the warm milk/spice mixture into the stand mixer bowl, followed by the beaten eggs. *
5. Mix on a medium/fast speed for another couple of minutes until it resembles sticky dough. *
6. Then turn the mixer to a high speed and let it mix/knead for 8-10 minutes until smooth and elastic. *
7. Lightly oil a clean bowl and add the dough to it, cover with clingfilm or a clean tea towel and leave in a warm place for 1 and a half hours or until approximately doubled in size. *
8. Decant the dough onto a clean work surface and spread it out gently with your fingers. Scatter the sultanas and mixed peel evenly over and knead into the dough until evenly distributed. *
9. Line 2 large baking trays with greaseproof paper. *
10. Weigh the dough into x1 50g and x2 15g pieces for each bunny. Roll the 50g piece of dough into a tight ball and place on the lined baking tray. Roll each 15g piece into a sausage about 3-4cm long. Place each €˜ear 1/3 under the ball with the rest sticking up. Repeat step 10 with all the dough until you have approx. 13-14 bunnies. Cover loosely with clingfilm and leave in a warm place to rise for 1 hour. *
11. Pre-heat the oven to 200ºC. *
12. When the bunnies have proved, whisk the remaining egg in a small bowl and brush this carefully onto each bunny until nice and glossy. *
13. Bake in the center of the pre-heated oven for approx. 15 minutes, until golden brown. Remove from the oven and immediately brush with warm golden syrup. *
14. Place the bunnies onto a wire cooling rack and leave to cool until cold. *
15. Once cold, use icing pens to add eyes/nose and mouth. *
16. Serve warmed up slightly with lots of salted butter and marmalade if you like! *