This hot cross bunny chow is the most delicious Easter dessert ever!

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.

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*Serves 8


  • 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

For serving:

  • 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.

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