Bunny - pastry
Whenever I think of a rabbit, I have a picture of a frightened white rabbit in front of my eyes… that's why I adapted this cake I make every year for Easter to my imaginary picture… snow-white, soft and so tender.
- Stir in warm milk, yeast and sugar and leave to ferment.
- Sift flour, add salt, and milk powder and mix.
- Add oil to the flour and then knead the dough with the yeast and then work the dough on the floured surface for 5 minutes.
- Leave it to double and then immediately mix again and develop into a rectangle with a rolling pin.
- Then press only the ends of the dough with a rolling pin, on all sides to keep the inside thicker.
- Shape the bunny with your hands as you wish.
- I do the head first, then pressing the dough, make the ears, and then using the knife, then the body.
- Make a tail from the pieces of dough.
- Then cut the bunny as in the picture and coat it with a beaten egg and make an eye out of the squid (poppy, sesame…) and let it double again.
- In a preheated oven at 190 degrees, bake the rabbit for about 20 minutes until it is nicely browned.
I must add that this type of pastry is adored by children… :)))