Bread Bunnies

Name: Bread Bunnies - Oana G.
Ingredients: 1 kg flour 650 ml warm sweet milk 50 g yeast 1 teaspoon heaping with salt 2 teaspoons sugar 100 g butter

Pasta/Pizza - Bread Bunnies by Oana G. - Recipia

For Easter, I wanted to try something different for my child and made some bunny-shaped rolls. Not all of them turned out perfectly shaped, but the taste made up for it, and they were quickly eaten. The recipe is simple, with no complicated steps. I liked that I could involve the kids in shaping, even if not all the rolls looked like bunnies at first. Quick Info Total time: about 2.5 hours (includes rising and baking) Preparation time: around 20-25 minutes (plus kneading and shaping) Rising time: 1-1.5 hours (first rise) + 20 minutes after shaping Baking time: 30-40 minutes Servings: depends on the size of the bunnies, for 1 kg of flour you get 12-16 small pieces Difficulty: medium (requires a bit of patience for kneading and shaping) Recipe type: homemade bread, special occasion (Easter, children's birthdays) Ingredients 1 kg white flour type 650 650 ml warm sweet milk 50 g fresh yeast 1 teaspoon salt 2 teaspoons sugar 100 g butter 1 egg + a little milk (for brushing) Extra flour for dusting Preparation method 1. Preparing the starter: Put the yeast in a small bowl and add the sugar. Mix lightly until it liquefies. Add a few tablespoons of warm milk and a little flour, just enough to make a thicker paste. Mix well and let it rise for 15 minutes, covered, in a warm place. 2. Mixing the dry ingredients: Sift the flour into a large bowl. Add the salt and mix, without letting it come into direct contact with the yeast. 3. Adding the starter: Pour the risen starter into the center of the flour. Start gradually bringing the flour towards the center and mix with your hand. 4. Adding the milk and butter: Heat the remaining milk (it should be warm, not hot) and dissolve the butter cut into pieces in it. Gradually pour it over the flour, mixing constantly. You will initially get a slightly soft dough, but it becomes more compact after kneading. 5. Kneading: Knead the dough for 10-12 minutes until it no longer sticks to your hands and is elastic. If necessary, add a little more flour. The dough should be smooth, pliable, and slightly warm to the touch. 6. First rise: Cover the bowl with a cloth and let the dough rise in a warm place until it doubles in volume (about an hour, possibly longer if it is cooler in the kitchen). 7. Shaping the bunnies: Place the dough on a floured surface. Tear off pieces weighing about 70-80 g, shape them into ovals, like mini-breads. With scissors, make two short cuts on one side to create the ears. 8. Arranging on the tray: Place the shaped rolls on a baking tray lined with parchment paper. Leave space between them as they will rise further. Preheat the oven to 180°C now. 9. Second rise: Cover the tray with a clean cloth and let it rise for another 20 minutes in a warm place. 10. Egg wash: Beat the egg with a little milk and brush each roll with it. 11. Baking: Put the tray in the oven on the middle rack. Bake for 30-40 minutes, depending on the oven and the size of the rolls. When they have risen nicely and turned golden, they are ready. 12. Cooling: Remove them from the oven and place them on a rack to cool before removing from the paper. Why I make this recipe often This recipe is great when I want to prepare a fluffy, special bread without major complications. It stays tasty the next day. I like that I can adapt the shape for different occasions, not just Easter. Tips and variations Tips If you are working in a cool room, cover the dough with a blanket to rise more reliably. Don’t add all the flour at once; it may not all incorporate depending on the type of flour and humidity. For the ears, don’t cut too deep, or they will open too much during baking. Substitutions Milk can be partially replaced with water, but the bread will be less fluffy. You can use dry yeast, but adjust the quantity according to the package instructions. Variations If you want a more rustic look, you can sprinkle a little poppy or sesame on top before baking. For a different shape, you can also shape a larger bunny from several pieces: body, head, ears, and a small tail. Serving ideas They are good plain, warm, or with butter. They are great for breakfast or alongside a soup, especially when still fresh. Frequently asked questions 1. Can I prepare the dough a day in advance? Yes, you can leave the dough in the fridge, covered, after kneading. The next day, let it come to room temperature, then continue with shaping and baking. 2. Can I make the rolls without butter? Yes, but the texture will be less fine and the dough denser. You can also use oil, but the final taste will be different. 3. How do I know if they are fully baked? The rolls should be golden on the surface. If you want to check, you can lift one and tap lightly on the bottom – if it sounds hollow, they are ready. 4. Can they be frozen? Yes, you can freeze them after they have completely cooled. When you want to use them, let them thaw at room temperature, then warm them gently in the oven. 5. Can I make the recipe with whole wheat flour? Whole wheat flour can be used, but the bread will be denser and will need a little more liquid. Adjust the proportions gradually. Nutritional values (estimates) For one roll (approx. 70 g, from 16 pieces from 1 kg of flour): Calories: 175-200 kcal Protein: 5-6 g Carbohydrates: 35-37 g Fats: 3-4 g Values are indicative and can vary depending on the size of the rolls and the exact amount of butter used. Storage and reheating They store well in a paper bag or a clean towel at room temperature until the next day. After 2 days they dry out, but can be warmed in the oven or steamed. If you want to keep them longer, you can freeze them individually. I do not recommend storing in the fridge, as they harden more quickly.

Preparation

First, I prepared the starter - the liquefied yeast with sugar, a little milk, and a little flour - we mix and let it rise for 15 minutes. We put the sifted flour in a bowl, mix it with salt, and in the middle, we add the risen starter; we start kneading slowly, adding the milk in which we melted the butter. After we finish with the milk, we knead for another 10 minutes; we let it rise until it doubles in volume. We take the dough and form oval shapes, cutting two ears with scissors. We place them on a baking sheet lined with parchment paper; we brush with an egg mixed with milk and let them rise for another 20 minutes - we bake for about 30-40 minutes, and it's done. I also made an additional bunny, inspired by Laura Laurentiu.

Bread Bunnies

Preparation

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