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.
Time: More than 2 hours
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
125 ml icing sugar
30 ml water
2 slabs milk chocolate (160g)
125 ml cream
125 ml 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 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.