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
Pastry dough
To shape
Bunnies
How it's done
Pastry dough
Mix the flour, salt, sugar 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
Set aside 50 g of the dough. Divide the remaining dough on a lightly floured surface into 8 equal portions, flatten slightly, shape into ovals and arrange as a wreath on a baking tray lined with baking paper.
Bunnies
Shape the reserved dough into 8 small balls and attach them as little tails to the ovals using a bit of water. Glaze the wreath with egg. Using scissors, cut each oval so that ears are formed. Press sultanas into the dough for eyes.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave the bunny wreath to cool completely on a rack.
| Serve with: | Apricot jam and butter. |
|---|
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