Easter Bunny Rolls
Easter Bunny rolls are a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g flour
- 20 g ½ cube of yeast
- 280 g lukewarm milk
- 100 g sugar
- 50 g softened butter
- 1 pinch salt
- 1 egg yolk
- 50 ml milk
- pumpkin seeds
- spaghetti (uncooked)
Instructions
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1.
Stir the yeast into the milk until smooth, then add all other ingredients to a mixing bowl and knead thoroughly with the hand mixer attachments. Let rise in a warm place (e.g., 40‑50 °C oven) for about 30 minutes.
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2.
Knead the dough on a floured surface, divide into 16 pieces; shape 10 into 1.5‑2 cm thick buns, knead the rest together and roll into a 1 cm thick sheet.
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3.
Cut small bunny shapes from the sheet, place on parchment‑lined baking trays with space between them, press a pumpkin seed into each as an eye. Whisk the milk with the egg yolk and brush lightly over the bunnies. Bake in preheated oven at 180 °C for about 10 minutes.
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4.
Meanwhile, shape the remaining dough into S‑shapes. Gently tap the lower end of each S to flatten, then cut the upper end with kitchen scissors to create two ears.
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5.
Place the bunnies on two parchment‑lined trays and decorate with spaghetti as whiskers and pumpkin seeds as eyes. Brush with the egg milk mixture. Remove the small bunnies from the oven and cool on a wire rack; bake the larger ones in a 160 °C convection oven for about 12–15 minutes.
