Chocolate Bunny Bread 2 RecipeOrigin: America Period: Traditional |
Ingredients:
160ml warm milk (about 40°C)
Chocolate Bunny Bread 2 Preparation:Method:Combine the warm milk, yeast, melted butter, sugar, vanilla and salt in a bowl. Whisk to combine then set aside for 5 minutes. Add the egg and whisk to combine then sift together the flour and cocoa powder in a bowl. Gradually add the flour mix to the liquid ingredients, blending well to combine. Bring together as a dough then turn out onto a lightly-floured work surface and knead until smooth and elastic. Form into a ball, place in a greased bowl then cover and set aside in a warm place for about 90 minutes, or until doubled in volume. Knock the dough back then divide in half. Take half and knead the chcoolate chips into this then transfer to a greased baking tray and flatten into a 12cm round. This forms the rabbit's body. Take 1/3 of the remaining dough and shape into a ball then flatten slightly. Place on the baking tray and attach to the body by pinching together. Pinch off enough of the remaining dough to form a 12mm ball and attach this to the head to form a nose then divide what you have left into 6 pieces. Roll two of these pices into balls and attach to each side of the body. Shape 2 of the remaining pieces into ropes about 10cm long. Arrange these at the side of the body to form the feet. Now shape the two remaining pieces into ears and pinch to attach to the heat. Cover the dough with a clean cloth then set aside in a warm place to rise for about 40 minutes. Transfer to an oven pre-heated to 175°C and bake for about 35 minutes, or until golden and cooked through (about 15 minutes after you start cooking tent with foil to prevent buring). Transfer to a wire rack and allow to cool. Decorate with coloured icing and serve. |
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