These are based on the dependable EDC hot cross bun recipe, with some alteration/addition made.
CHOCOLATE BUNNY BUNS250g warm milk
500g bakers flour
1 tsp. salt
2 Tbsp. dutch cocoa
70g butter
50g brown sugar
2 1/2 tsp. dry yeast (next time will try 3-4 tsp. as others have suggested)
1 egg
1 cup choc chips
* 2 tsp.bread improver (forgot it this time, but will add next time)
Place milk into jug, and heat for 50 secs., 90c, speed 1.
Place remaining ingredients into jug,
excluding the choc chips.Mix for 6 seconds, speed 7. Set to closed lid position, and knead for 2 minutes, interval setting.
Add in choc chips, and set to knead for 1 minute.
Remove to bread mat, and lightly knead to distribute choc chips.
Place dough in lightly floured bowl, cover with glad wrap and leave to rise for 1 hour (mine took 1 1/2 hrs. as it was cold) in a warm position, and double in size.
Remove then cut dough into eight portions. Shape into a rectangle shape. Use a blunt palette knife to cut into dough and remove a skinny rectangle shape, for defining the ears
Place bunnies on 2 paper lined trays, and prove in a warm spot for 45 minutes.
Preheat oven to 220c.
Once doubled, place in heated oven for 13-14 minutes.
Quantity makes 8 good sized bunnies.
Brush with sugar glaze once they are on a wire tray (1 Tbsp hot water mixed with 1 Tbsp sugar)
Once completely cooled, mix pure icing sugar with a little boiled water gradually, until you have a piping consistency. Spoon into a zip lock bag, and snip a small corner to pipe ears, eyes and mouth.
