Bunny Buns

In the bowl of a stand mixer, place water, oil, sugar and yeast. Leave alone for 5-8 minutes.

Using the dough hook attachment, mix in salt, egg and bread flour. Knead all ingredients for 5 minutes on medium-high speed until smooth and elastic.

Turn dough out onto the counter top. Divide it into 24 roughly equal sized pieces. Roll the smaller dough pieces on a hard surface into smooth oval shapes (I roll these two at time, one under each hand on the kitchen counter top).

Elongate the ends to create an egg shape, narrower on one side for the head and plump on the other for the bottom. Leave to rise, covered with a clean kitchen towel, 10-15 minutes until almost double in size .

With a sharp pair of kitchen scissors, facing away from you, nip two triangular shapes toward the narrower end, for the ears. You will have two pointy triangles. Tuck the sharp tip under each triangle, and form the ears with your fingers. Gently pull and smooth out each ear to resemble bunny ears. No worries if you’re not perfect. Repeat for all bunnies. See related blog link for step-by-step photos.

Using a skewer or toothpick, poke two smallish but deep holes in the front just below the ears to form eyes. Place them onto Silpat-lined baking sheets, leaving a couple inches between them.

Preheat oven to 400°F. Let buns rest for a final 5-8 minutes. If the shapes have puffed out, go over them once again and define ears, poke eyes, etc. Bake for 10-13 minutes.

Combine the butter with the honey. When buns are done remove them from the oven. Brush warm buns with the honey-butter mixture.

Recipe slightly adapted from Kirbie’s Cravings.