Takes 4 hours

Serves 12

Ingredients 

For the buns
300ml milk
50g butter
500g strong flour
1 tsp salt
75g caster sugar
1 tbsp veg oil
7g fry fast acting yeast
1 egg beaten
75g sultanas
Zest of 1 lemon
1 tsp ground cinnamon 

For the cross
75g plain flour plus extra for dusting

For the glaze
3 tbsp apricot jam

For the whiskers
Icing sugar
Milk


Method

	1.	Boil the milk, then remove from the heat and put in the butter. Let cool until warm then put the flour, salt, sugar and yeast into a bowl. Make a well in the centre, add the egg and put in the warm milk mixture. Mix it all until you get a sticky dough 

	2.	Now take out of the bowl and knead for 5 minutes on a floured surface. Then put in an oiled bowl, cover with cling film and leave in a warm place to double in size (1hour min)

	3.	After it has risen, add the cinnamon and sultanas and knead again until incorporated. Place back in the bowl and let rise again until doubled in size ( 1 hour) 

	4.	Split the dough into 12 pieces, then roll into a ball shape. Now take that and pluck the tips to form bunny ears making sure there is a fingers gap between each ear. Then place on a tray and cover with cling film to rise for the last time (1 hour)

	5.	Heat the oven to 200c. Mix the flour and water to for a thick paste (add more flour if too runny) for the crosses and pipe across using a plastic piping bag, remember these should look like bunny whiskers. Make sure you put some on the ears to make the insides of the ear. Then bake for 20 minutes until golden.

	6.	Once baked take out the bunnies, glaze them with the jam (heat the jam if beaded to make it runny). We then take the icing sugar and mix with the milk to form a semi runny paste, put in a piping bag and go over the whiskers to make them stand out. Then to finish get a sultana and place on the bunny to make a nose.