Soft and fragrant stylized buns in the form of charming rabbits – great pastries for Easter or just to please children. Raisins and spices such as spices are mixed in yeast dough. cinnamon, nutmeg and ginger, which are attached to buns festive taste. Form ovals from the dough – these will be yours rabbits, attach them ears of dough and bake. And when the buns be ready, give the rabbits eyes made of chocolate granules, garnish the ears with pink sugar icing and attach ponytails from white glaze and coconut for fluffiness. Share with друзьями: 
Time: 4 час. one 5 minutes. Difficulty: easy. Quantity: 12 rolls. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Easter bun buns
- 1/3 Art. (5 tbsp. + 1 tsp.) Melted butter + optional to grease bowl and molds
- 1.5 tsp vanilla extract
- 1 large egg + 1 yolk
- 3 tbsp. premium flour + extra for work
- 0.5 tbsp. granulated sugar
- 3/4 tsp fine salt
- 0.5 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 0.5 tbsp. raisins
- 24 chocolate mini granules
- 1/4 Art. coconut flakes
- Special equipment: 2 pastry bags
Yeast mix
- 0.5 tbsp. whole milk
- 4.5 tsp active dry yeast (2 bags of 7 g.)
- Pinch of sugar
- Pinch of flour
Glaze
- 0.5 tbsp. powdered sugar
- 1.5 tsp whole milk
- 1/4 tsp vanilla extract
- 1/8 tsp finely grated lemon zest
- 1 drop of light pink gel food coloring
Recipes with similar ingredients: premium flour, dough yeast, eggs, milk, vanilla extract, icing sugar, coconut flakes, lemon zest, chocolate chips (granules), ground ginger, nutmeg, cinnamon, raisins
Recipe preparation:
- Yeast mix: in a medium-sized saucepan, mix milk and 0.5 tbsp. water and heat over low heat to 38 ° C (not heat above 43 ° C). Remove the pan from the heat and sprinkle on surface of yeast, sugar and flour. Set aside without interfering until the mixture foams and rises on the sides of the pan, approximately for 30 minutes.
- Dough: mix the butter in the yeast mixture, vanilla and egg yolk. In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and ginger. Center indentation flour mixture and mix the liquid mixture with a wooden spoon to it turned out a thick, loose and slightly sticky dough. Stir in the raisins. Lay out the dough on a generously floured work surface and Knead for about 8 minutes until it becomes soft and supple. Form a ball.
- Lubricate the inside of the large bowl with butter. Place the dough in a bowl by turning to lightly coat it with butter. Cover with plastic wrap and leave to rise when room temperature until it doubles in volume, about 1,5 hour. If you have a marker, draw a circle on the film the size of with a ball of dough and mark the time to make it easier to track when it is will rise.
- Lubricate the baking dish with a thin layer of butter size 22×32 cm.
- Form the buns: squeeze and roll the dough with a rolling pin into a rectangle measuring 35×25 cm. Cut from the short side a strip of dough 5 cm wide. If the remaining dough is a little warped, shape it back to a rectangle sized 30×25 cm. Cut a large rectangle of dough in half, then cut each small rectangle into six pieces 12×5 cm in size, a total of 12 buns should be obtained. Take each piece of dough and roll it into a tight oval as possible better closing any seams. Lay out the buns in prepared form in 3 rows of 4 pieces, hiding all the seams below.
- Cut the deferred strip of dough into 24 pieces so that to form ears. Roll a rope of 7-8 length from each piece see, fold in half and pinch the ends together to form an ear. Press 2 ears together to make them look a bit like a heart. Repeat the same with the remaining ropes to get 12 pairs of ears.
- Take each pair in front at the point where they converge, and press them to the front third of the dough, securing them well. Cover plastic wrap and leave at room temperature until the dough will not double in volume, for about 45 minutes. If you poke at the dough with your finger, a small dent will remain in it.
- Preheat the oven to 190 ° C. Whisk in a small bowl the remaining whole egg with 1 tbsp. l water. Remove the film from the dough and grease the tops of the rabbits with the egg mixture.
- Bake the buns until they are browned, 22-25 minutes. Cool for 20 minutes, then insert 2 chocolate mini-granules under the ears to make the eyes of rabbits.
- Frosting: in a bowl, mix sugar, milk, vanilla and zest lemon until smooth. Put half the glaze in pastry bag or sealed plastic bag and cut a small corner. Add pink food to the remaining glaze. dye and mix. Put the pink frosting in a small pastry bag. Drop the pink frosting inside the ears. Jerk off white icing where rabbit tails should be. Sprinkle ponytails with coconut.
