Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cup
Fork
Oven mitts
Paring knife
Scissors
Tablespoon
Teaspoon
Timer
small bowl
Cooling rack
Dough scraper
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 .
To prepare
Place the yoghurt in a small bowl, set aside. Rinse out the pot and dry thoroughly, use as a measuring cup.
Dough
Mix the flour and salt in a bowl. Crumble the yeast, mix in.Cut the butter into pieces, add to the flour along with the water, honey and reserved yoghurt, mix to form a smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Shape
Set aside 300 g of the dough. Divide the rest of the dough into six equal portions, on a lightly floured surface, shape each into strands approx. 30 cm long. Roll up each strand into a swirl, place on a baking tray lined with baking paper ensuring they are well spaced out. Use the reserved dough for the heads, ears and tails, shape and stick these on with a little water. Cover the bunnies and leave to rise for a further 30 mins.
Beat the egg and use it to brush the bunnies. Press raisins into the dough for the eyes. Using scissors, make an approx. 2 cm incision in the middle of the ends of the swirls. Sprinkle with sugar crystals.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the bunnies to cool on a rack.
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