Master chef
Utensils
baking paper
Baking tray
Bowl
Cooking spoon
Knife
Measuring cup
Oven mitts
Rösti grater
Scissors
Tablespoon
Timer
Cutting board
Kitchen scales
Cooling rack
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
How it's done
The kids can help at the marked areas .
Dough
Finely grate the Gruyère in a bowl, add the thyme leaves. Add the flour and salt, crumble in the yeast and mix together. Add the milky water and egg, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To make the bunnies
Halve the sultanas. Divide the dough in half. Shape half of the dough into five balls. Use scissors to cut the bunny's ears into the balls. Make two holes in each using a wooden skewer, insert half a sultana for each eye. Shape a little dough into five balls to make the tails, stick onto the bunnies using a little water.
To make the chicks
Shape the remainder of the dough into five larger and five smaller balls. Make a hollow in the larger balls, place the smaller balls in the hollow. Make an incision in the smaller balls using scissors, insert an almond for a beak. Make two holes in each using a wooden skewer, insert half a sultana for each eye. Place the chicks and bunnies on a baking tray lined with baking paper.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
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