For the water roux
- 125 g water
- 25g white all-purpose flour
For the poolish
- 100g water
- 50g white all-purpose flour
- 50g white spelt flour
- 1g fresh yeast
For the dough
- Water roux, cold
- Poolish, cold
- 80g refined canola oil
- 10–20g water (depends)
- 8g fresh yeast
- 30g sugar
- 375g white all-purpose flour
- 0.3g turmeric
- 10g salt
- Maple syrup
- Day before: Put the water and flour in a small pan. While stirring constantly, slowly bring the mixture to a boil until it thickens somewhat.
- Allow to cool slightly and place covered in the fridge until use.
- Day before: Put the water in a bowl and stir in the yeast. Add the flour, mix well and cover. Let it sit for two hours at 21–23°C (69.8-73.4F) so the yeast starts to ferment. Then let it continue to ferment in the fridge until the next day. The batter should at least double in size.
- The next day: Put all ingredients (except the 10-20g water) in the order shown in a mixer bowl and knead for 8-10 minutes on a low setting. The dough will be a bit sticky, even slightly gummy. But don’t worry! Continue to knead gently for another 5 minutes and add 10-20 g of water to the dough if and as required. The dough should ultimately be soft and smooth.
- You can also knead the dough by hand to the specified consistency, but this can take a few minutes longer.
- Ideal dough temperature after kneading: 23–25°C (73.4-77F).
- Cover airtight at 21–23°C (69.8-73.4F) for 1 hour.
Shaping 8 Bunnies/Second Proof
- After preparing the dough and the first proof: place the dough on an unfloured or very lightly floured work surface (smooth side down). Divide the dough into 8 pieces of dough weighing 45g each (torso), 8 pieces of dough weighing 30g each (head) and 8 pieces of dough weighing 30g each (ears) and continuously shape them into balls.
- Shape the 8 “ear” balls into oblong dough pieces (dumplings). Place 4 bunnies per baking paper as shown. Finally, form 8 bunny tails (balls) from 2g dough each and place them beneath the torsos. Let the Easter Bunnies relax for 10 minutes covered with a kitchen towel. Press the halved raisins into the dough (eyes) and leave covered to proof for another 30-45 minutes.
- Brush the first 4 Easter Bunnies with maple syrup and cut the ears with clean, sharp scissors. Bake in a very well preheated oven at 190 °C (374F) without steam for 18-20 minutes. Proceed in the same way with the second Easter Bunny batch.
- After baking, brush the Easter Bunnies again with maple syrup, if desired.
- Decorate the Bunnies with colorful fabric ribbons.
- Have fun and enjoy!
Find more of Katharina’s recipes at BesondersGut.