Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Pretzel crust
To bake
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the butter and milk, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Place the dough on a lightly floured work surface, divide into 10 equal portions. Halve each piece of dough. Shape half of the dough pieces into balls, place on two baking trays lined with baking paper, leaving a little room between each ball. Shape the remaining dough pieces into strands approx. 25 cm long. Fold each strand into a wavy shape to make the ears. Stick them to the balls using a little water. Cover the bunnies and leave to rise for a further 15 mins.
Pretzel crust
Bring the water to the boil with the bicarbonate of soda. Carefully immerse the bunnies in the liquid, remove them using a slotted spoon, drain, place them back on the tray. Sprinkle with fleur de sel. Place olives on the bunnies for the eyes and nose.
To bake
Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove. Brush the bunnies with milk, leave to cool on a rack.
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