Easter Bunny Rolls

I decided to bake little Easter bunny rolls. And then some Easter eggs.

Ingredients:

• 130    ml milk (about 4 ounces)
  
• 340    grams (12 ounces) sourdough starter 
  
• 2.25    teaspoons dry yeast
• 2 tablespoons colored sprinkles
  
• 80   gr sugar
• 60    grams butter, softened and cut into pats
  
• 1    teaspoon salt
• 2    tablespoons powdered milk
  
• 330    grams all purpose flour
• 150    grams chocolate chips, chopped small
  
  For egg wash:
• 1    egg
• 1    tablespoon milk (15 ml)
  
• 1/4 teaspoon sugar
  

Instructions:

1. Line two half-baking sheets with a Silpat sheet or parchment paper.
   
2. Whisk together the milk, yeast, and sugar, and sourdough in a stand mixer - let sit will you measure other ingredients and chop the chocolate.
   
3. Mix in salt, powdered milk, and flour together. Add flour mix into milk mix in stand mixer bowl.
   
4. Knead until a dough starts to form, then add the butter, chocolate, and sprinkles.
5. Knead for about 6 minutes in a stand mixer with a dough hook. 
6. Cover and let rise for about an hour or until the dough has doubled in size.
7. Divide the dough into eighteen ~ 60 gram pieces. Divide each piece into a body - 35 gr, a head - 20 gr, and a tail - 5 gr.
8. Roll body pieces into a rope, and twist into a snail, leaving 1/2" loose for feet. (Or roll into a ball, squish flat, and use a pair of cooking scissors to cut out a foot.)
9. Place bodies pieces in a prepared pan.
   
10. Roll head pieces into a small log with a pointy end. Slice from one end about 1/2 way through to make ears.
    
11. Roll tail pieces into a ball.
12. Whisk together the egg, milk, salt and sugar.
    
13. Brush top of body with egg mix, push head piece against it. Also use egg wash to stick on tails.
    (Place the tail very low on the back, mine were too high.)
    
14. Brush egg wash all over bunnies.
    (I also pinched the seams where the head and tails connected just a bit, to help insure the parts would stay connected.)
    
15. Sprinkle tail with more sprinkles, press a whole chocolate chip in head for an eye.
    (If you make some eggs, brusg themwith egg wash, and lightly cover with sprinkles.)
    
16. Let rest for 30 minutes or so to rise some more, after 15 minutes or so preheat oven to 350°
17. Bake for about 18 - 20  minutes or until they are lightly browned.
    (If you take the pans out with about 3 minutes to go, and brush the remaining egg was over them, then pop them back in the oven, you will get more shine.)
    
18. Let pan cool on a rack for a couple of minutes, then let bunnies cool on wire rack.
    

 

Carole's Notes:

We all liked these! They were soft and light and chocolately! I made up 50% extra dough, and made 10 Easter eggs out of the spare dough.

The recipe is lightly adapted from http://carolelikesroundfood.blogspot.com/2022/02/schoggi-brotli-chocolate-rolls.html and https://prettysimplesweet.com/chocolate-buns-2/ with shaping ideas from https://sophiaskitchen.blog/bread/easter-bunny-buns-thermomix-recipe/