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16 raisins
1 sachet instant yeast
350 ml lukewarm water
500 grams white bread flour
1 teaspoon salt
3 tablespoons butter (room temperature)
2 tablespoons honey
1 free-range organic egg, beaten
For Easter we bake cute bunnies with little raisin eyes. They don't turn out as pretty as the bunnies at the bakery, especially the ears don't look that nice. But... the bunnies taste really good and the monsters think they are super cute!
How to make the bread bunnies
Soak the raisins in a little warm water and drain them.
Weigh and measure flour, salt, butter, honing and 250ml water.
Place it all in the mixer and mix it all together.
Add the yeast water to the flour mixture.
Add the remaining 250 ml water as well.
Let the mixer knead a dough in 8 minutes.
Shape the dough into a ball.
Slightly grease a clean bowl.
Place the dough into the bowl.
Cover the dough with a clean tea towel.
Let the dough rise in a warm place for about 1 hour, until it has doubled in volume
Remove the dough from the bowl.
Knead it by hand.
Weigh 8 pieces of 60g en 8 of 40g.
Shape them into balls.
Fluff all the balls and cover them.
Let the rolls rest for 15 minutes.
Meanwhile beat the egg already.
Roll tails and front legs, place them against the bunnies, cover again and let them rise for another 50 minutes
Preheat the oven to 170°C
Brush the bunnies with beaten egg.
Stick the raisin eyes on.
Slide the bunnies into the oven.
Bake them for +/- 15 minutes.
Your Easter Bunnies should be golden brown, let them cool on the baking tray at first
Let them cool completely on a wire rack.
Because the bunny ears are to small we stick in almonds. :))
Happy Easter to you all!