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Easter Bunnies
Ingredients
| Flour (protein enriched) | 100% | 10000 g |
| Proson Luxe au Beurre » | 20% | 2000 g |
| Sugar | 10% | 1000 g |
| Fresh Yeast | 9% | 900 g |
| Salt | 1.5% | 150 g |
| Whole egg | 10% | 1000 g |
| Water approx. | 45% | 4500 g |
| Working method | |
| Kneading | Knead all the ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27ºC |
| Bulk proof | Approx. 10 minutes |
| Moulding | Roll the dough into a slice with a thicknees of approx. 3.5 mm Cut dough pieces out with an Easter plug Place the dough pieces on baking sheets |
| Decorating | Use raisins or currants for eyes and a part of almond for an ear Brush with egg wash |
| Final proof | Approx. 70 minutes |
| Baking | Approx. 10 minutes at 220-230ºC |
| Finishing | Brush with melted butter |
