Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Fork
Measuring cup
Oven mitts
Paring knife
Scissors
Tablespoon
Teaspoon
Timer
small bowl
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
Mix the flour, salt and sugar in a bowl. Crumble the yeast, add, mix. Cut the butter into pieces, add to the bowl along with the milky water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Set aside 50 g of the dough. On a lightly floured surface, shape the remainder of the dough into a long cone approx. 30 cm long, place on a baking tray lined with baking paper. Using scissors, make a cut approx. 14 cm long from the tip to the middle, twist the resulting ears slightly. Shape the reserved dough into 3 small balls, place on the bunny's head for the nose and snout, press down gently.
To decorate
Beat the egg, glaze the dough with the egg. Press hazelnuts into the bunny's head for eyes, decorate with sugar crystals.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven and leave to cool on a rack.
| Tip: | Once baked, insert 6 dark chocolate Mikado biscuits into the bread bunny for whiskers. |
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