I took a break from crafting to create these cute and delicious Easter bunnies that are free from egg, dairy, nuts and amines (dried fruit, chocolate). They’re cheap and easy to make: you just need some time.
…I’m going to work on the cuteness… 😉
Preparation: 2 hours and 20 minutes (~1.5-2 hours of waiting, ~20 minutes of effort)
Makes: 12 buns
- 5C lukewarm water
- 5g (1.5tsp) yeast
- 3tsp caster sugar
- 1tbp oil
- 5C plain flour
- Pinch of salt
- Spices (e.g. 1/4tsp nutmeg, 1/4tsp cloves, 1tsp cinnamon). Other options: cardamom
- Flour paste crosses or mylk for rabbit ears
Stir yeast into lukewarm water. Add and stir in sugar. Add oil.
In another bowl, place dry ingredients: plain flour, salt, spices.
Mixed wet into dry. Leave to prove for 1-1.5 hours (until it doubles in size). (It was a cold day, and it didn’t look ready at 1 hour.)
On a floured bench, kneed and divide into 12 buns.
Roll into oval rabbits or circle hot cross buns. Place on oiled tray. Leave for half an hour to grow.
Pre-heat oven to 180°C fan forced (otherwise 200°C).
Leave buns plain. Or decorate buns as Hot Cross Buns with flour paste crosses. Or as Kaninboller: cut ears with scissors and poke holes for eyes with a toothpick/skewer (coat ears with mylk or aquafaba to encourage darkening).
Bake for 10 minutes or until they brown a little.
Inspiration: Kaninboller by My Little Kitchen