Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Fork
Measuring cup
Oven mitts
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Cooking spoon (wooden)
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
Place the flour and salt in a bowl, mix. Crumble the yeast, add to the bowl. Pour in the milk, oil and pear syrup, mix. Knead to create a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs.
To shape
Shape approx. 280 g of dough into 8 oval ears. Roll approx. 30 g into 4 balls for the noses.
Shape the remainder of the dough into 4 balls for the heads, place on a baking tray lined with baking paper, flatten slightly. Place ears on the heads. Add the noses and press down gently. Press two raisins into each head for eyes.
Beat the egg in a small bowl, brush the bunnies with a little of the egg.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave the bunnies to cool on a rack.
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