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.
- 100g soft butter
- 250ml milk, warmed
- 765g flour
- 80ml preserved citrus peel
- 50g sugar
- 60ml seedless raisins
- 10ml cinnamon
- 5ml mixed spice
- 8ml yeast
- 5ml salt
- 2 eggs
For the icing cross
- 125ml icing sugar
- 30ml water
For the ganache
- 2 slabs milk chocolate (160g)
- 25ml cream
- 125ml cream, whipped
- 1 handful assorted Easter eggs, crushed
- 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 of the dry ingredients and add the 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 the 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 a cross onto each loaf.
- 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.
Visit pnp.co.za/easter for more Easter recipes.
Xanet is an award-winning journalist and Living and Loving’s digital editor. She has won numerous awards for her health and wellness articles and was a finalist for the Discovery Journalist of the Year in 2009 and again in 2011 for the Discovery Best Health Consumer Reporting and Feature Writing category. She is responsible for our online presence across social media channels and makes sure our moms have fresh and interesting articles to read every day.