for 10 pieces

Dough

500 g	zopf flour
1 ¾ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
50 g	butter, cut into pieces
3 dl	milk

Pretzel crust

5 dl	water
1 parcel	sodium bicarbonate (approx. 5 g)
1 tsp	sea salt
4	pitted black olives, sliced

To bake

1 tbsp

milk

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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