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Hedgehog Buns

Hedgehog Buns

By OcadoLifePublished on 26 March 2023These little Hedgehog Buns from food writer and chef Liberty Mendez are almost too cute to eat. Get the kids involved in kneading the dough and decorating the buns – they’re simply dipped in melted chocolate and sprinkled with chopped nuts or crumbled biscuits, then small dots of chocolate are piped on for the eyes and mouth. For more creature bakes, check out Liberty’s Bumblebee Cookies. Looking for more Easter bakes? Look no further.
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Time and servings

45 minsTotal time
8Servings
25 minsPrep time
20 minsCooking time

Ingredients

  • 250 g of strong white flour, plus extra for dusting
  • 1 tsp of fast-action dried yeast
  • 1 pinch of ground cinnamon (optional)
  • 1 drizzle of flavourless oil, for the bowl
  • 1 tbsp of caster sugar
  • 0.25 tsp of fine salt
  • 150 g of dark chocolate, melted
  • 50 g of chopped nuts (we used hazelnuts) or crumbled biscuit
  • 1 tbsp of milk (any type)

Method

  • Step 1

    In a large mixing bowl, combine the flour, yeast, sugar, salt and cinnamon (if using). Gradually add 160ml lukewarm water and mix by hand until it all comes together in a ball of dough.

  • Step 2

    Tip out the dough onto a lightly floured work surface and knead for 5 mins until soft and not too sticky. Grease the bowl with oil, then pop the dough back in and cover with a clean, damp tea towel; leave to prove for 1 hr or until doubled in size.

  • Step 3

    Line a large baking tray with baking paper. Divide the dough into 8 equal pieces, then roll into egg shapes. Arrange on the tray, ensuring a 6cm gap between them; cover and prove for 15 mins more.

  • Step 4

    Meanwhile, preheat the oven to 220°C/200°C fan/gas 7. Brush the risen buns with milk and bake for 15-20 mins until golden. Transfer the buns to a wire rack to cool (keep the lined tray for later).

  • Step 5

    To decorate, put the melted chocolate into a small deep bowl. Dunk the top two-thirds of 1 bun into the chocolate to create the hedgehog’s back, leaving a gap at the front for the face; return to the lined baking tray and sprinkle with nuts or crumbled biscuit. Repeat with the rest of the buns.

  • Step 6

    Spoon the leftover melted chocolate into a piping bag and pipe 2 dots onto each bun, for the eyes, plus 1 for the nose. Leave to set for 1 hr at room temperature, or chill for 20 mins to speed things up. The buns will keep for up to 3 days in an airtight container at room temperature.