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Easter Bunnies


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
BRC Halal Kosher RSPO Skal

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