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Makes: 8 - 10
100ml whole milk
175g strong bread flour, plus extra to dust
125g plain flour
50g Waitrose golden caster sugar
1/2 tsp salt
50g Stork Original Spread
7g sachet instant action yeast
1 British Blacktail Medium Free Range Egg, lightly beaten
1 tsp vanilla extract or vanilla bean paste
Sunflower or vegetable oil, for greasing
350 icing sugar
8 pink mini marshmallows
8 white mini marshmallows, halved horizontally or Cake decor edible eyes
Cooks’ Ingredients Strawberry or Raspberry dust
Black writing icing
1. Add the milk to a saucepan and heat until just hot. Set aside to cool slightly. Combine the flours, sugar and salt in a large bowl. Add the stork, and rub into the flour to combine. Add the yeast then stir through the egg and vanilla, followed by the warm milk. Use a cutlery knife to mix it together then use your hands until combined. Turn out onto a floured surface and knead (push part of the dough away from you with the heel of your palm, then fold it back in on itself and do the same action with your other palm. Repeat over and over). Do this for about 10 minutes, until the dough is elastic and smooth. Alternatively, use a freestanding mixer with a dough hook attachment.
2. Put the dough into a lightly oiled bowl, cover with clingfilm or a clean tea towel and leave somewhere warm to rise for about an hour – or until doubled in size. Line a large baking sheet with parchment paper.
3. Knock the dough back by folding it over on itself a few times to get rid of any excess air, then divide into 8 or 10 depending on how big you want them. Shape each piece into an oblong, then cut off the top third. Reshape the bigger lump of dough into an oblong for the bunny heads, and cut an incision into the smaller piece and shape to look like two long ears. Tuck the ears slightly under the heads and place onto the baking sheet. Repeat with the remaining dough, leaving approx. 3cm between each bunny. Cover loosely with oiled clingfilm or the tea towel again, then place somewhere warm to rise for another half an hour. Meanwhile, preheat the oven to 180°C, gas mark 4. Bake the buns for 12-15 minutes until risen and golden. Cool on their tray for 15 minutes, then place on a wire rack.
4. To make the icing, sift the icing sugar into a bowl then add about 50ml cold water to make a loose icing (adding more or less as needed). Dip the bunnies in, rounded-side facing downwards, so that they have a generous layer of icing across the tops and ears. Place back on the wire rack, spooning over a little extra icing if necessary to cover evenly. Add a pink marshmallow for the noses and the white ones for the eyes. Sprinkle on the fruit dust as the centre of the ears. Allow to dry. Use black writing icing for the pupils of the eyes and drawing on a mouth and whiskers.
This recipe was first published in April 2019.
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