Bunny, Easter cake
Another Easter pastry idea, the most beautiful to me :-) Although I posted the photos for making this pastry about five years ago, I am only now writing your request for the recipe! The doughs are more or less the same or similar, and I agree, the ideas are the ones that should not be forgotten :-) For our aunt Rosalie
- Mix yeast, salt, a spoonful of sugar and lukewarm milk in the salt. Cover and let the yeast rise (about 15 minutes).
- Put the rest of the sugar, butter, lemon zest, a spoonful of rum, egg and egg yolk in the sifted flour, and knead a compact dough while adding the milk. The dough should be well made, it can be done with a mixer (spiral) or in a bread machine, if you are not good with your hands! Leave the dough to rest for about 1 hour.
- Knead the aged and overcooked dough and set it aside again to rest in a lukewarm place, always covered, for about 15 minutes.
- Shake the dough out of the bowl onto a floured surface and divide it into a dozen balls. Make long "apricots" out of eight balls. From the length of the apricots, cut off a part of the length of the earlobe and roll the rest into a circle / twist / like a pie. Divide the two balls you have separated by the number of twists and form smaller balls from them, the head of a bunny.
- Cut the dough the length of the index finger lengthwise (ears) and place it on the rabbit's head.
- Transfer the formed rabbit to a baking tray lined with baking paper. Coat it with lightly beaten egg whites. Put the pan in a preheated oven and bake until the pastry is slightly browned, about 20 minutes at 180-200 C.