Easter Bunnies
Ingredients
- 10000 g - 100% Flour (protein enriched)
- 1000 g - 10% Sugar
- 900 g - 9% Fresh Yeast
- 150 g - 1.5% Salt
- 1000 g - 10% Whole egg
- 4500 g - 45% Water approx.
Working method
- Knead all the ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Bulk proof: Approx. 10 minutes
- 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
- Brush with melted butter
