Hot cross bunny chow with a local twist

SERVES 8 TIME 2hrs LEVEL Easy INGREDIENTS

100 grams soft butter 250ml milk, warmed 765 grams flour 80ml preserved citrus peel 50 grams sugar 60ml seedless raisins 10ml cinnamon 5ml mixed spice 8ml yeast 5ml salt 2 eggs

CROSSES

125ml icing sugar 30ml water ganache 2 slabs milk chocolate (160g) 125ml cream

FOR SERVING

125ml cream, whipped 1 handful assorted Easter eggs, crushed

HOW TO:

1. Melt bu er in milk and leave to cool to room temperature. 2. Mix flour, citrus peel, sugar, raisins, spices, yeast and salt. 3. Make a well in the middle and add bu er and milk mixture and eggs. 4. Mix well and bring together to form a wet but pliable dough. 5. Knead well for 10 minutes. Cover and set aside to double in size.

6. Preheat oven to 180°C and grease, and flour 8 shallow cans.

7. Divide the dough into 8 equal pieces. Shape into balls and push to boom of cans. Set aside to double in size.

8. Bake for 30 minutes or until golden. Remove from oven and leave to cool. 9. 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.

10. To serve, cut the tops off, hollow out the booms and fill with ganache and whipped cream and garnish with crushed Easter eggs.