Easter Baking Idea 🐣 | Honey-Cinnamon Bunny Buns for the Holiday Table скачать в хорошем качестве

Easter Baking Idea 🐣 | Honey-Cinnamon Bunny Buns for the Holiday Table

Today we're making soft Easter bunny buns – a festive holiday bread with honey and cinnamon. Perfect for your Easter table, alongside a cup of coffee or tea, with a bit of butter, jam, or your favorite spread. The dough is rich, fluffy, and not too sweet, and you can customize it by adding raisins, chocolate chips, or spices of your choice! Ingredients (for 4 large and 5 small buns, or 6 large and 1 small bun): ✔ 200 ml milk ✔ 50 g flour + 400 g flour ✔ 7 g dry yeast ✔ 60 g honey ✔ 1 egg ✔ 8 g salt ✔ 1 tsp cinnamon ✔ 70 g softened butter ✔ Raisins or chocolate chips for the eyes ✔ Apricot jam or honey syrup for glazing ✔ Shredded coconut for the tails (optional) Instructions: 1️⃣ Mix the milk, 50 g flour, yeast, honey, and egg – let it foam up for 10–15 min. 2️⃣ In a separate bowl, combine 400 g flour, salt, and cinnamon. 3️⃣ Combine everything and knead with a stand mixer until a smooth dough forms (about 6 min). 4️⃣ Gradually add the butter, knead another 8–10 minutes. 5️⃣ Form a dough ball and let it rise for 45–60 minutes. 6️⃣ Gently knead again, reshape into a ball, and let rise another 45–60 minutes. 7️⃣ Divide and shape into bunnies (3 dough balls per bunny: 70 g body, 40 g head, 20 g tail). 8️⃣ Add the eyes (raisins or chocolate chips) and let rise for 25–30 minutes. 9️⃣ Brush with beaten egg and bake at 190°C (or 175°C with fan) for 12–15 minutes. 🔟 While still warm, brush with jam or honey syrup, and sprinkle tails with coconut. Bunny Shaping Guide: For large bunnies: 🐇 Body: Roll the largest ball into a 25–30 cm rope between your hands. Coil it into a spiral, leaving the end sticking out as a “paw.” 🐇 Head: Shape the medium ball into an oval and place it at the top of the spiral. Cut about ⅔ of the way through with a knife to form bunny ears. 🐇 Tail: Place the smallest ball at the base of the spiral, slightly off to the side. For mini bunnies: Shape 60–70 g of dough into an oval, snip the top with scissors to form ears. If you enjoyed this recipe, give it a like and subscribe for more ideas – and of course, Bon appétit and Happy Easter! 🐰🌸 ⏱️ Timestamps: 0:00 - 0:13 Introduction 0:14 - 0:39 Activating the yeast 0:40 - 0:52 Mixing flour with cinnamon 0:53 - 1:59 Making the dough & first rise 2:00 - 2:27 Second rise 2:28 - 3:19 Dividing dough and shaping bunny parts 3:20 - 4:19 Shaping large bunnies – body, head, and tail 4:20 - 4:36 Shaping mini bunnies 4:37 - 5:09 Baking 5:10 - 5:48 Final touches & serving