Easter cinnamon bunnies

We and the kids fly on cinnamon snills. At Easter, you can turn the same dough into bunnies instead of the usual rolls – they certainly will not be despised even by trick-or-twos.Ne

is for cinnamon rolls is a perched dough. We don't have much experience with their preparation yet, so this time we have tested this recipe (if you have your own proven recipe for rolls, we will be happy if you share it in the comments on the page below :)).

For the dough: 
250ml whole milk
25 g yeast (a little more than half a cube)
400g plain flour
2 full spoons + 2 teaspoons icing sugar
60g melted butter
1/2 teaspoon salt
(some recipes add 1 egg, you probably won't spoil anything with it)

To fill: 
100g allowed butter
6 tablespoons brown sugar or semolina
3 tsp cinnamon

+ eggs for rubbing and sugar for sprinkling

Ho

1. In a bowl, mix lukewarm milk, crumbled yeast and 2 teaspoons of icing sugar and leave to work for 15 minutes.2. Meanwhile, in a large bowl, prepare flour with 2 tablespoons of icing sugar, salt, cooled melted butter and add the kasek. Mix the dough, cover the bowl with a towel and leave to sing in a warm place for a little over an hour.3. Meanwhile, the dough should double in volume. We split the sauteed dough in two to make it easier to work with. On a softened roll we rolled it thinly on a rectangle on the narrower side about 25 cm.

4. Spread the dough pancake over the entire surface with butter – it must be softened so that it can be easily spread. Then sprinkle the dough evenly with sugar mixed with cinnamon. We can run over the sprinkled dough with a roller to squeeze the sugar a little.

5. Turn the dough plate into a roulade and cut it into approximately 2.5 cm wide pieces. We'll put them on baking paper for the baking tray. We untangle several rolls and make ears out of them – we tie a strip of dough into an oval and press it to the "head" and turn the ends into the shape of rabbit ears. Let's leave 15 more under the towel.

6. Then we rub the rolls with whipped egg, sprinkle with crystal and squeeze the hares eyes and noses from cranberries, rosins, prunes, etc. Attention, they tend to come out as the dough starts to roll in when baking.

7. Put the baking sheet in the oven preheated to 190 °C and bake for approximately 18 minutes until golden brown. Let the finished rolls-hare cool down for 10 minutes.

Our bunnies' ears have shrugged off all sorts of things at the first attempt at baking – but no one is perfect, is there? 🙂 After baking, we decorated them with snailed seedlings from cut tonsils, so now everyone can imagine what they want in them – mice, or hares :)))

And here's a demonstration that it can turn out better 🙂

You can also use this recipe on our slightly unconventional Easter lamb. 

 

 

Photo: Jaksiudelat.cz, Warmwinterwishes.blogspot.cz, Realmomkitchen.com