Bunny Bread RecipeOrigin: Britain Period: Traditional |
Ingredients
2 packets quick rise dry active yeast 
Bunny Bread Preparation:Method:In mixer bowl combine the yeast, sugar, salt, and 200g flour. Meanwhile add the butter and water to a pan over medium heat and heat until very warm. With your mixer set at low speed, beat the liquid into the dry ingredients. At medium speed beat beat 2 minutes then add 1 whole egg and 1 egg yolk with 200g flour. Beat for 2 minutes then stir-in as much of the remaining flour as is needed to form a soft dough. Turn the dough onto a floured surface and knead until smooth and elastic (about 5 minutes) working in about 45g flour while kneading. Shape the dough into ball; cover and allow to rest for 15 minutes. Cut dough into eighths. To form the rabbit shapes: cut 1 piece of dough in half; shape half into ball, with a kiss in centre, for a body. Place on a greased baking sheet. Cut the remaining half in half again and shape one half into a ball; brush with egg white and palace on the baking tray next to the large ball, but tucking slightly under it to form a head. From the remaining half, pinch off a 2cm piece for tail and shape two ears. Brush the tail and ears with egg white and tuck into the bunny's body and head. Form 3 rabbit shapes at a time. Brush the body with egg white and place in an oven pre-heated to 180°C and bake for 15 minutes, or until just browned. Transfer to a rack and allow to cool. Repeat with the remaining dough. Mix icing sugar with about 1/4 tbsp water and a hint of red food colouring (for pink). Use this to use to draw the rabbit's face. Find more Easter Recipes Here |
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