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.
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.
AuthorTeaDifficultyIntermediatePut lukewarm water, sugar, and yeast in a bowl, mix everything and let the yeast activate.
Then add a little salt, 300g Mix B flour, 100g cornflour, oil, and mix everything well to break up the lumps.
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.
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.
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.
Coat the finished bunnies with egg yolk and bake for about 20 minutes at 220ºC
Ingredients
Directions
Put lukewarm water, sugar, and yeast in a bowl, mix everything and let the yeast activate.
Then add a little salt, 300g Mix B flour, 100g cornflour, oil, and mix everything well to break up the lumps.
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.
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.
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.
Coat the finished bunnies with egg yolk and bake for about 20 minutes at 220ºC