Adorable Easter bunny shaped rolls | jernejkitchen
Adorable
Easter bunny shaped rolls
The kids in the family love these, they are fun and not too hard to make. The inside is super soft and milky and the crust is yummy.
serves
4
0
Easter bunny shaped rolls
preparation time:
20
0
minutes
proofing time:
90
0
minutes
baking time:
25
0
minutes
<p>I have said it a million times, I love any type of holidays, since we get to hang around with friends &amp; family, we get to eat super yummy foods and just chill. With that being said, we often try to do too much, bake too many different treats, make all kinds of DIY projects and it can definitely be overwhelming and tiring. So last year we came to the conclusion that it's best to make only one new recipe per holiday. This year we made these super adorable easter bunny shaped rolls. The kids in the family love these, they are fun and not too hard to make. The inside is super soft and milky and the crust is yummy.</p>
INGREDIENTS
serves
4
0
Easter bunny shaped rolls
preparation time:
20
0
minutes
proofing time:
90
0
minutes
baking time:
25
0
minutes
dough
Egg wash
METHOD
Easter bunny shaped rolls dough
    Heat the milk, the sugar and butter in a saucepan over medium - high heat until lukewarm ( 35°C / 95°F ). Remove from the heat and stir in the yeast. Put aside for 5 minutes.
Knead
    In a large mixing bowl mix the flour and sea salt. Add the yeast mixture and an egg. Start kneading with your hands. Knead for about 5 minutes or until the dough is elastic and shiny. Shape into a round bowl. Cover with a cloth or plastic foil and leave on a work surface for 5 minutes.
Proofing
    Knead again for about 2 - 3 minutes. Shape into a round bowl, carefully put the dough to a bowl, cover with plastic foil or cloth and let the dough rest for 50 minutes at room temperature or until double the size.
Shaping
    In a small bowl combine an egg and a pinch of sea salt for the egg wash. Gently put the dough back on the working surface and cut into 5 equal parts. For each bunny (use only 4 parts of dough), roll one piece of dough into a 3cm / 1inch thick rope. Coil the rope for the bunny body. Place it on a baking sheet covered with parchment paper. Using the scissors cut the upper part of the coil in half to get the ears (the whole photo process is in the stories archive). Form a tail from the leftover piece of dough. Pinch and seal pieces together. Repeat the process until you have four bunnies. Cover with a kitchen towel; let rise until doubled for about 50 minutes at room temperature. Preheat the oven to 210°C / 410°F.
Bake
    Brush the easter bunny shaped rolls with the egg wash. Bake for 25 minutes at 200°C / 390°C. Remove from the oven and let them cool on a wire rack.

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