Can’t decide whether to indulge in hot cross buns or chocolates this year? Just do both – together! It’s delicious. Recipe courtesy Pick n Pay
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.
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