Hot Cross Bunnies

These hot cross bunnies are an adorable must bake this Easter! They're even more delicious when served toasted with lashings of butter.

These hot cross bunnies are an adorable must bake this Easter! They're even more delicious when served toasted with lashings of butter. 

hot cross bunnies

Hot Cross Bunnies

Preparation time 40 mins | Baking time 12 mins plus 90 mins proving | Makes 8

For the bread mix:

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  • 385g strong plain white flour
  • ½ tsp mixed cake spice
  • ½ tsp cinnamon
  • ½ tsp salt
  • 2 tsp dried fast action yeast
  • 25g caster sugar
  • 200ml milk
  • 1 large egg
  • 100g currants
  • Plus currants for eyes

For the paste:

  • 75g plain white flour
  • 15-30ml water
  • For the glaze:
  • 1 tbsp golden syrup, heated gently


  1. In a large bowl, place the strong white flour, spices, salt, yeast, currants and caster sugar, mix briefly to combine. Make a well in the centre and add the egg and milk. Work the mixture into dough. Knead by hand for 10 mins until the dough is even.
  2. Place in a lightly greased bowl, cover with clingfilm and place in a draught free spot to rise for 1 hour or until doubled in size. Once the dough has risen, tip it out onto the worksurface and knead lightly to knock it back. Divide the dough into two portions of 2/3 rds and 1/3 rd. Divide both portions into eight.
  3. Using the larger pieces, roll into balls and set to one side. Take the smaller eight pieces and with each split into 2/3 rds and 1/3 rd.
  4. The larger piece should be rolled into a ball to create the bunny’s head. Roll the smaller piece into a long thin sausage. To put the bunnies together, grease well or line with baking paper two baking trays.
  5. First position a bunny’s body onto the tray.  Take the long thin sausage, bend it in the middle so that the two ends are pointing upwards for the ears. Place on the tray 2cm directly above the body. Position the smaller ball of dough for the head directly adjoining the body and on top of the base of the ears. Push two currants firmly into the head for the eyes.
  6. Repeat, creating all of the bunnies then cover with a clean tea towel and place in a warm draught free spot to rise for 30 mins or until doubled in size. Once they have doubled in size, create the cross with the paste by mixing together the flour and enough water to form a dough. It should be a consistency not too dry so that you can roll it into long sausages and not too sticky. Roll long thin sausages of paste and position over the bunny’s bodies, trimming to size with a sharp knife.
  7. Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Bake in the oven for 10-12 mins until golden brown, brush with the warmed golden syrup as soon as they come out of the oven. Transfer to a wire rack and allow to cool completely. Serve.


* If you find the dough or paste sticky or difficult to work with try greasing your hands and the worksurface with a little vegetable oil.

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