In March I had to work a lot. There were many things I had to do in Lab and there was a Talk I had to prepare for a meeting. Coming back from this meeting last week I feel a little bit dizzy. This dizziness was the first sign of a bad viral infection I catch. So I stay in bed most of the week, sleeping or watching TV. I did not cook or bake and I was even to tiered to bring the blog up to date.
But now I am feeling better again. I sound still like Darth Vader (Anyone want to guess what I was watching the last days?) but when I do things slowly I feel fit enough to bake little Easter bunnies for Sunday. Some are for our breakfast but most of them are small Easter presents for family and friends.
To bake buns shaped as Easter bunnies is a family tradition and for me as essential for Easter as Easter eggs!
I let the dough rise overnight in fridge so I had not to work so much each day. Today morning I just form the bunnies, let them rise and bake them. The night in the fridge makes the dough easier to handle (because it contains a lot of butter) and gives a nice flavour to bunnies. The water roux make them incredible soft and tender.
- 70 g flourType 550
- 350g Water
- 1 kg flourType 550
- 15g yeast
- 10g Salt
- 200g water
- 200g Egg (4 eggs size M)
- 180g Butter
- 100g sugar
- 1 egg, lightly beaten
- 15g Chocolate
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Dissolve the yeast in water, then knead in the kitchen machine with eggs, salt, flour and water roux for 5 min at slow speed.
The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.
Ferment for one hour, fold one time in between. After one hour place the dough in the fridge and let it rise there over night.
Divide the dough in pieces of 80g. Roll each piece into a strand of 20 cm length, leaving two puffs at one End (see picture). Now form loop with the longer End and put the two puffs on top. Cut the last puff with a scissor, this will be the ears of the bunny.
Proof for 1,5 hours, too. Glaze with milk before baking and bake at 220°C for 15 min.
After cooling melt the chocolate and paint a face on the bunny.