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Very easy
Easter brioche bunnies with raw white almond butter
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Not as easy
Ingredients
• Bunny:• 50 g flour
• 5 g dried or baker's yeast
• 40 g caster sugar
• 25 g plant-based yoghurt
• 125 ml Amandina almond milk
• 55 g raw white almond butter
• a few chocolate chips
• Glaze:
• 1.5 tbsp plant-based margarine (soft butter)
• 1.5 tsp caster sugar
Preparation
• In a bowl, mix the flour, the yeast and the sugar. Add the yoghurt, the milk and the almond butter and mix with a wooden spoon, then continue by hand and knead for 15 min (10 min with a mixer). The dough will be fairly sticky at first, keep a small bowl of flour nearby to flour your hands regularly, but be careful not to add too much. In the end your dough should be very elastic.
• Transfer the dough into a greased bowl, cover with a clean tea towel and leave to rise for 3h in a warm place (an oven preheated to 50°C (gas mark 1-2) for example); the dough should have at least doubled in volume.
• Knock back the dough with your fist then place it on an unfloured work surface. Line a tray with baking paper and place it beside you.
• To build your bunnies, you will take some dough for each part of the body; make sure they are a similar size for even baking. If you like, you can weigh each part of your first bunny for reference. Do not flour your pieces of dough so they stick together.
• For the body: take a piece of dough, roll it with the palms of your hands on the work surface to get a log about 20-25 cm long, for the thickness. On the baking tray, coil the log to form a "snail".
• For the tail: take a tiny piece of dough, make a ball and stick it to the bunny's body.
• For the head: take a small piece of dough (about 3 times the size of the tail), shape a sort of olive, cut 2/3 of the way with scissors to make the ears and "stick" the head onto the body, add a chocolate chip for the eye. Repeat these three steps until the dough is used up. Leave to puff up for about ten minutes.
• Prepare the glaze: in a ramekin, melt 1 tablespoon of margarine, add 1 teaspoon of almond milk and 1 teaspoon of sugar, mix and brush this mixture over the tops of the bunnies.
• Bake them in a warm oven for 20 to 25 min at 160°C (gas mark 5-6). Watch the baking carefully, especially if your bunnies are not all the same size; remove the smaller ones as soon as they are golden, before the others. Leave them to cool on a rack.
•
• Transfer the dough into a greased bowl, cover with a clean tea towel and leave to rise for 3h in a warm place (an oven preheated to 50°C (gas mark 1-2) for example); the dough should have at least doubled in volume.
• Knock back the dough with your fist then place it on an unfloured work surface. Line a tray with baking paper and place it beside you.
• To build your bunnies, you will take some dough for each part of the body; make sure they are a similar size for even baking. If you like, you can weigh each part of your first bunny for reference. Do not flour your pieces of dough so they stick together.
• For the body: take a piece of dough, roll it with the palms of your hands on the work surface to get a log about 20-25 cm long, for the thickness. On the baking tray, coil the log to form a "snail".
• For the tail: take a tiny piece of dough, make a ball and stick it to the bunny's body.
• For the head: take a small piece of dough (about 3 times the size of the tail), shape a sort of olive, cut 2/3 of the way with scissors to make the ears and "stick" the head onto the body, add a chocolate chip for the eye. Repeat these three steps until the dough is used up. Leave to puff up for about ten minutes.
• Prepare the glaze: in a ramekin, melt 1 tablespoon of margarine, add 1 teaspoon of almond milk and 1 teaspoon of sugar, mix and brush this mixture over the tops of the bunnies.
• Bake them in a warm oven for 20 to 25 min at 160°C (gas mark 5-6). Watch the baking carefully, especially if your bunnies are not all the same size; remove the smaller ones as soon as they are golden, before the others. Leave them to cool on a rack.
•
Other recipes using this product…
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