Easter comes a little earlier this year. I can tell because the rows and rows of chocolate at the super market were out at the end of January.
I came across this recipe on Facebook. I thought it was SO CUTE! The original recipe were just plain buns with no filling. So it could be either savoury or sweet. I went with the sweet version. I guess with the savoury - a bit of cheese in the middle would be just as tantalising! I didn't take many photos as I burnt a few bunnies. These were fun to make and something great for the kids.
Ingredients
1 cup (120g) sour
cream
1/4 cup water
2 tablespoons butter
2 tablespoons caster sugar
1 package (7g) active dry yeast
2 1/2 to 3 cups plain flour
1 teaspoon salt
1 egg
1 tspn vanilla (if sweet)
1/4 cup water
2 tablespoons butter
2 tablespoons caster sugar
1 package (7g) active dry yeast
2 1/2 to 3 cups plain flour
1 teaspoon salt
1 egg
1 tspn vanilla (if sweet)
~ ½ cup chocolate hazelnut spread for filling
Method
1. Put the butter, sour cream and water in a small saucepan and heat, but do not boil, to melt the butter and cream. Cool to tepid (luke warm – bath warm. If too hot, you will kill the yeast). Add sugar and yeast. Set aside to ferment.
Method
1. Put the butter, sour cream and water in a small saucepan and heat, but do not boil, to melt the butter and cream. Cool to tepid (luke warm – bath warm. If too hot, you will kill the yeast). Add sugar and yeast. Set aside to ferment.
2. In the meantime, add 2
½ cups of flour, salt, and vanilla to a mixing bowl. Make a well in the centre
and add butter & sour cream mixture. Add egg and vanilla. Using dough hook
in cake mixer, mix to combine. If too thick add more water. Turn out on a slightly
floured surface and knead further until smooth.
3. Place dough back in
the bowl, cover with plastic wrap and let it rise until double in size.
4. Portion risen dough
into handful sized balls. Roll out to about 10 to 12cm in diameter. Place about
a teaspoon chocolate hazelnut spread in the centre. Bring edges together and
form an egg shaped ball.
5. Place dough lined baking
tray with baking paper and cut the ears with scissors. Then, prick eyes in with
toothpick.
6. Bake at 180 to 190°C for about 10 minutes or until golden brown.
6. Bake at 180 to 190°C for about 10 minutes or until golden brown.
7. Stand clear - Om-nom-nom-nom!!!
 |
| Chocolate Innards!! Mmmm! |
 |
| I think they're starting to look more like cats... |
0 comments