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Chocolate Hedgehog Iced Buns


For the buns:

  • 500g strong white bread flour
  • 100g caster sugar
  • 7g sachet fast action yeast
  • 1 large egg

For the icing:

  • 180g icing sugar
  • 40g cocoa powder
  • 45g melted butter
  • Chocolate sprinkles

Step 1

Mix the flour, yeast and sugar together in a S12 Mason Cash Mixing Bowl. Make a well in the middle and add the egg and 300ml of room temperature water. Mix well with a spoon and then your hands until a basic dough is formed before turning out onto a floured surface. Knead for around 10 minutes until quite elastic. Oil the bowl lightly and place the dough inside before sealing the bowl rim with cling-film. Allow to prove in a warm place for around an hour until the dough has doubled in size.

Step 2

Knock back the dough and divide it into around 15 even-sized pieces. Shape each one into whatever hedgehog shape you like – round balls, teardrops or ovals – before placing on a baking tray and covering with cling film (make sure you space the shapes out). Allow the dough to rise again for about 50 minutes or until roughly doubled in size.

Step 3

Preheat the oven to 200⁰C / 180⁰C fan / gas mark 6 and bake for around 8 minutes until golden. Allow to cool on a rack.

Step 4

While cooling, mix the icing sugar and cocoa powder together in a Size 30 Mason Cash Mixing Bowl. Add the melted butter and approximately 100ml of water a little at a time until you have the desired consistency. Dip the buns into the chocolate top down, leaving space at the front of the bun to paint some chocolate eyes on. Cover in sprinkles and allow to cool for a few hours before letting the kids loose on them.