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- Serves: 4 persons
- 250 glight spelt flour
- 150 gwholemeal spelt flour
- 1 tspsalt
- ½ cubeyeast
- 2 dlmilk
- 1 dlrapeseed oil
- 1 tbspbirnel (pear syrup)
Step 2Place the flour and salt in a bowl, mix. Crumble the yeast, add to the bowl. Pour in the milk, oil and pear syrup, mix. Knead to create a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs.
Step 3To shape
Step 4Shape approx. 280 g of dough into 8 oval ears. Roll approx. 30 g into 4 balls for the noses.
Step 5Shape the remainder of the dough into 4 balls for the heads, place on a baking tray lined with baking paper, flatten slightly. Place ears on the heads. Add the noses and press down gently. Press two raisins into each head for eyes.
Step 6Beat the egg in a small bowl, brush the bunnies with a little of the egg.
Step 7To bake
Step 8Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave the bunnies to cool on a rack.