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 |