Easter Bunny Buns
When I was young, my mum and I would always make Easter bunny buns at home. They are adorable little bread rolls and perfect for the kids around Easter time. They are slightly sweet and super fluffy, just like a little bunny and I added some pearl sugar to make the bunny tails look even more fluffy. The dough is a really simple Thermomix recipe that has been around in my family for decades and you can also create smaller bunnies if you like.
To prove the dough I used the large Thermi Servebowl to keep the temperature steady and create a lovely environment for proving. They are super useful because they keep the heat in so well that you can just leave it to prove nicely.
- 220 g whole milk
- 1 level Tbsp dry active yeast or 30g fresh yeast
- 80 g caster sugar
- 80 g unsalted butter cubed
- 500 g plain flour or 00 flour
- 1 large egg
- ½ tsp salt
Toppings & decoration
- 6-8 raisins
- 1 egg
- 20 g whole milk
- 20 g pearl sugar optional
- Place the milk and yeast in the mixing bowl and warm 2 Min. / 37°C / Speed 2.
- Add the sugar, butter, flour, egg and salt then knead 2 Min. / Kneading function.
- Transfer into a Thermi Servebowl or large bowl, cover and leave to rise for one hour.
Place the dough onto a silicone baking mat dusted with flour or onto a lightly dusted surface. Cut the dough into 6 larger pieces weighing around 90g, 6 smaller pieces weighing around 50g and 6 tiny pieces weighing around 10-20g. These will make your body head and tail.
- Roll out the largest pieces into a long sausage and roll it up into a snail, leaving a small end for the feet. Place these onto a large baking tray lined either with another silicone mat or greaseproof paper.
- Form the smaller piece into a thick sausage and set aside. Shape the smallest pieces into a ball.
- Crack the egg into a small bowl and add the milk. Whisk to combine.
- To assemble the bunnies on the tray, simply brush a bit of egg wash onto the top side of the body, attach the head, then brush some egg wash on the back side of the bunny and attach the tail. Use scissors to cut into the head about halfway to make the ears and brush the remaining egg wash onto the bunnies. Decorate each bunny with a raisin eye on the head and if you have sugar sprinkles, sprinkle over the tail.
Leave to rise covered for another 30-45 minutes. Meanwhile, preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
- When the bunnies have proved, uncover and bake for 15-20 minutes until golden brown and they sound hollow when tapped. Remove and leave to cool down before serving.
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