Greek Easter Bunny Bread
¡Diviértete esta Pascua con esta deliciosa receta de pan griego de Pascua del chef Giorgos Tsoulis, que tiene una original forma de conejito! Es la receta perfecta para preparar con los más pequeños.
Ingredientes · Raciones 3
- 40 g granulated sugar
- 100 ml full fat milk
- 10 g active dry yeast
- 250 g all-purpose flour
- 50 g butter (melted)
- 2 egg yolks
- 1 pinch of salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- extra virgin olive oil
- almonds
- raisins
- 2 egg yolks (diluted in a little water, for egg wash)
Método · 1 h 40 min
- Preheat the oven to 180° C/356° F, fan assisted.
- In a mixing bowl, add the sugar, milk and yeast. Mix with a hand whisk and set aside for 5 minutes so the yeast can activate.
- Then add the flour, butter, eggs, salt, cinnamon and cloves. Beat on medium speed, using the whisk attachment, until you create a smooth dough.
- Transfer to a bowl brushed with olive oil. Cover the bowl with cling film and set it aside for 45 minutes to rise.
- To make the Easter bunny, you will need to divide the dough into 8 pieces - 1 large piece of dough for the body, 1 smaller piece for the head and 6 even smaller pieces to make the hands, feet and bunny ears. Shape each piece of dough into round balls.
- Place the large ball of dough in a baking pan. This will be the body. Place the smaller ball at the top as the head. Place 4 even smaller balls of dough on the top and bottom sides of the body to create the hands and legs. And finally, shape the 2 last small balls of dough into bunny ears and place them on top of the head.
- Create the eyes with 2 raisins and create the mouth with an almond. Repeat the same process for the rest of the dough.
- Brush the dough with the egg wash and bake for 15-20 minutes, until golden brown.
Have a little fun this Easter with this delightful Greek Easter bread recipe by Chef Giorgos Tsoulis that comes in a creative bunny shape. It’s the perfect recipe to make with your little ones.