Mocha Hot Cross Bunnies: Cinnamon Chocolate Chip Easter Buns

Mocha Cinnamon Chocolate Chip Hot Cross Buns

An original recipe by Not Quite Nigella

Makes 16 bunnies (approximately, it depends on the size of your bunnies)

For the bunnies

• 2 tablespoons instant dried yeast

• 1/2 cup sugar

• 1.5 cups lukewarm milk

• 1/4 cup espresso coffee

• 4.5 cups plain flour

• 1 teaspoon salt

• 50g butter melted

• 1 egg lightly beaten

• 1 teaspoon cinnamon

• 2 cups of Hershey’s Cinnamon chips (or 2 cups of white chocolate chips melted with 2 teaspoons of ground cinnamon and chopped up)

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For glaze:

• 1/4 cup sugar

• 1/4 cup hot espresso coffee

• 1 teaspoon gelatine or 1/2 gelatine leaf soaked in cold water

For decoration:

• 75grams/2.6 ozs white chocolate

• 25g/1oz dark chocolate

You will also need a cookie cutter like a candy cane or something that has a long rectangular piece so that you can cut out a section between the ears.

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Step 1 - Mix yeast, sugar and warm milk in a bowl and stir to remove any lumps. Set aside for 15 minutes until it becomes frothy.

Step 2 - In a large bowl, or the bowl of your mixer, sift flour and salt. Make a well in the centre and mix in the yeast mixture, butter, egg, cinnamon and one third of the chocolate chips.

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Step 3 - Knead dough for 5 minutes until elastic and place in a greased bowl covered with cling wrap in a warm area (or sit your bowl in a larger bowl of warm water). Leave for 1 hour to 1.5 hours until doubled in size.

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Step 4 - Using your fist, punch down the dough and add the remaining cinnamon chocolate chips. Knead lightly and divide into 16 balls. Now comes the time to create the bunnies. I made a rectangular shape and then used a candy cane cookie cutter to cut out a space between the ears. The buns will rise and expand so the ears do need to be carefully stretched again prior to baking. I also used a chopstick to place a small depression in the ears . Place quite close together on a lined or greased baking tray. Allow to rise in a warm place for 20 minutes. Preheat the oven to 200C/400F.

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Testing out the new Nespresso Pixie-cute and small but I still prefer the original Citiz as I lost a couple of capsules that just weren't punctured properly.

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Step 5 - Bake for 20-30 minutes until done. While it is baking, get the glaze ready. For the glaze, simply mix all three ingredients together shortly before the time is up on the buns.

Step 6 - When buns are ready, brush with glaze. I like to do this quite generously and glaze the sides too but this does make them quite sticky to handle.

Step 7 - Melt the two chocolates separately in a microwave proof bowl (I do it at 50% power in 60 second bursts) or do it over a double boiler. Spoon into two piping bags fitted with a small plain nozzle or a cone or parchment paper with a small snip at the end. Pipe white chocolate as eyes and then a smile and then the dark chocolate to finish the eyes. When chocolate has set, serve slathered with butter.

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