Miffy Bakes Hot Cross Buns!

Miffy had so much fun with her restaurant last week, she decided to make one of her favorite sweet treats, hot cross buns. She loves to sing the song “Hot Cross Buns” while she bakes these tasty treats. Miffy’s friend Stephanie at i am a food blog helped her out to give them a special, bunny-riffic twist!

See Miffy bake with Grandma Bunny in the Miffy and Friends episode: Miffy Makes and Bakes.

Do you know the song “Hot Cross Buns”? Lyrics are below so you can sing while you make and bake your own hot cross buns!

Hot cross buns
Hot cross buns
One a penny
Two a penny
Hot cross buns

Give them to your daughters
Give them to your sons
One a penny
Two a penny
Hot cross buns

See the recipe below to make your own Miffy hot crossed buns:

MIFFY BUNNY BUNS RECIPE:

MAKES 7-8 BUNNIES

 PREP TIME: 2.5 HOURS, INCLUDING PROOFING TIME

BAKE TIME: 15 MINUTES

TOTAL TIME: 2.45 HOURS

Ingredients:

  • 120 grams water, warm
  • 1 teaspoon active dry yeast
  • 250 grams bread flour
  • 30 grams sugar
  • 1/4 teaspoon salt
  • 1/2 large egg, lightly beaten
  • 25 grams butter, at room temperature
  • melted chocolate, for Miffy faces

Directions:

Sprinkle the yeast onto the warm water. Let proof.

In the bowl of your mixer, stir together the flour, sugar and salt.

Whisk the egg into the yeast mixture, then add to the dry ingredients. Use a wooden spoon to mix until it comes into a ball and then switch to a dough hook and knead until the dough pulls away cleanly from the sides.

Add the room temperature butter and continue to knead, about 10 minutes, until the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go.

Transfer to a clean bowl and cover with plastic wrap. Place in a warm spot and let rise until doubled, about 1 hour.

Take the dough and tip it out onto a lightly floured surface. Punch down lightly then divide into 2, with one slightly larger than the other. With the larger ball, divide into 8 – these will be the faces. Divide the smaller ball into 16 – these will be the ears. Cover loosely with plastic wrap so they don’t dry out.

Roll out 8 portions of dough and bring the edges towards the center and tucking into balls. Place on a parchment paper lined pan, very well separated, as they will rise/spread. Cover with plastic wrap as you shape the ears from the other 16 pieces. Roll into slight oblong shapes and tuck underneath the faces. Make sure everything is covered with plastic wrap and let proof for 1 hour.

Heat the oven to 356°F. Brush the buns with egg wash before baking, if desired. Bake for 15 minutes, or until golden brown. Let cool completely, then use melted chocolate pipe on eyes and an x for Miffy’s mouth. Enjoy!

Note: I often find myself scaling recipes and having things call for 1/2 large egg. I usually whisk a whole egg in a small bowl, then measure out 1 1/2 tablespoons of the whisked egg. Save the remaining egg for egg wash, if desired.


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