Easter bunnies

Holidays are almost always an inspiration for themed recipes. One perhaps the most inspiring of all is Easter. Every recipe can become one, you just need to give it the appropriate shape.

 
Easter bunnies are among those simple, decorative and very useful recipes because it is a pastry that you can always use as a substitute for bread when serving.

I’ve tried many gluten-free flours, but every time I go back to Schär Mix B flour. From my experience, it is the best we have at the market. It is almost impossible for you to fail at something. If you don’t have cooking skills, time and experience are a miracle, trust me.

 

AuthorTeaDifficultyIntermediate

Yields6 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

 500 ml lukewarm water
 1 tbsp dry yeast
 1 tbsp brown sugar
 50 ml sunflower oil
 30 ml olive oil
 500 g Schär Mix B flour
 100 g cornflour
 1 pinch salt
 1 egg yolk

1

Put lukewarm water, sugar, and yeast in a bowl, mix everything and let the yeast activate.

2

Then add a little salt, 300g Mix B flour, 100g cornflour, oil, and mix everything well to break up the lumps.

3

Gradually add the rest of the flour and knead by hand until you get a soft, compact dough. It can be a little sticky, so grease the bowl and transfer the dough into it. Cover with cling film and allow to double.

4

Take out smaller parts of the dough and roll them by hand until you get one larger grissini with a diameter of about 1 cm.

5

Roll the grissini into a snail shape and add one smaller tail ball and one larger head ball, which you will previously cut on one side and make ears.

6

Coat the finished bunnies with egg yolk and bake for about 20 minutes at 220ºC

Ingredients

 500 ml lukewarm water
 1 tbsp dry yeast
 1 tbsp brown sugar
 50 ml sunflower oil
 30 ml olive oil
 500 g Schär Mix B flour
 100 g cornflour
 1 pinch salt
 1 egg yolk

Directions

1

Put lukewarm water, sugar, and yeast in a bowl, mix everything and let the yeast activate.

2

Then add a little salt, 300g Mix B flour, 100g cornflour, oil, and mix everything well to break up the lumps.

3

Gradually add the rest of the flour and knead by hand until you get a soft, compact dough. It can be a little sticky, so grease the bowl and transfer the dough into it. Cover with cling film and allow to double.

4

Take out smaller parts of the dough and roll them by hand until you get one larger grissini with a diameter of about 1 cm.

5

Roll the grissini into a snail shape and add one smaller tail ball and one larger head ball, which you will previously cut on one side and make ears.

6

Coat the finished bunnies with egg yolk and bake for about 20 minutes at 220ºC

Easter bunnies
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