Bread is actually one of my favourite things to bake....not to mention eat! I had to make three batches of this bunny bread, just to get the photo, purely because my husband and I kept eating it all before I had photographed it!
Don't be put off by the time it takes to make this, it's definitely worth the effort and with the help of a free standing mixer it is actually quite quick.
The recipe is an enriched dough that uses something called a flying sponge. It is based on a Chelsea Bun recipe from the incredible baker Clive Mellum's, from the fantastic Shipton Mill courses.
Makes 9 bunnies
One lined tray. Oven pre-heated to 200 degrees at dough stage.
- 200 g white bread flour
- 20 g fresh cake yeast (or one 7 g packet of dried fast action yeast)
- 270 g water
Mix all the ingredients together to form a rough dough. Cover with a tea towel or plastic bag (bread / yeast doesn't like cling film) and leave in a warm place for approximately 40 minutes or until nice and bubbly.
- 300 g white bread flour
- 75 g castor sugar
- 75 g unsalted butter, softened
- 100 g chocolate chips; I like dark chocolate best, but you could use whatever you fancy....sultanas, nuts.....
- one beaten egg for glaze
In a freestanding mixer with a dough hook (or by hand if you are feeling strong), place the flying sponge and flour together and mix on a slow speed until combined. Once a rough dough has been formed add in the sugar and butter and leave to mix for about 10 minutes or until the dough is smooth and elastic.
Add in the chocolate chunks, cover and leave wrapped up in a warm place until doubled in size (usually about 1 - 1.5 hours).
Turn the dough out onto a clean work surface and punch down (just gently press to form a ball).
Weigh the dough and divide into 9; I usually find I have about 100 g per bunny. Shape and glaze as per video:
Bake in a pre-heated oven for approximately 20 minutes. Leave to cool slightly before eating. Best eaten on the day of baking.....ooooooo that will be tough ;-)
Happy Easter xoxo