Bunny - pastry

Whenever I think of a rabbit, I have a picture of a frightened white rabbit in front of my eyes… that's why I adapted this cake I make every year for Easter to my imaginary picture… snow-white, soft and so tender.

Preparation steps

Stir in warm milk, yeast and sugar and leave to ferment.
Sift flour, add salt, and milk powder and mix.
Add oil to the flour and then knead the dough with the yeast and then work the dough on the floured surface for 5 minutes.
Leave it to double and then immediately mix again and develop into a rectangle with a rolling pin.
Then press only the ends of the dough with a rolling pin, on all sides to keep the inside thicker.
Shape the bunny with your hands as you wish.
I do the head first, then pressing the dough, make the ears, and then using the knife, then the body.
Make a tail from the pieces of dough.
Then cut the bunny as in the picture and coat it with a beaten egg and make an eye out of the squid (poppy, sesame…) and let it double again.
In a preheated oven at 190 degrees, bake the rabbit for about 20 minutes until it is nicely browned.

Serving

I must add that this type of pastry is adored by children… :)))

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