Popovers and bunny bread recipe

250 GRAM FLOUR

1/2 TEASPOON SALT

4 EGGS, whisked

100 GRAM BUTTER, melted

2 1/4 CUP MILK

500 GRAM FLOUR

2 TEASPOONS YEAST

2 TEASPOONS SUGAR

2 TEASPOONS SALT

3 DECILITER WATER

1 EGG YOLK

4 RAISINS

Mix all ingredients and whisk them for 2 minutes. Leave the batter half an hour at room temperature. Preheat the oven at 260 degrees Celsius. Preheat muffin molds in the oven, brush them with oil and pour batter until 3/4 level. Bake the popovers 10 minutes, lower the heat to 150 degrees Celsius and bake 10 minutes more.

Mix the flour, yeast, sugar, salt and water and knead firmly for 15 minutes. Leave the dough in a warm humid place to rise for two hours. Form the dough into 4 pear shaped pieces. Cut each piece on the thin side and fold them together in pairs (see picture). Cut one piece for ears. Make eyes out of raisins. Brush the bread with egg yolk. Bake in the oven at 200 degrees during 30 minutes.

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	Popovers		Bunny bread
	250 GRAM FLOUR 1/2 TEASPOON SALT 4 EGGS, whisked 100 GRAM BUTTER, melted 2 1/4 CUP MILK		500 GRAM FLOUR 2 TEASPOONS YEAST 2 TEASPOONS SUGAR 2 TEASPOONS SALT 3 DECILITER WATER 1 EGG YOLK 4 RAISINS
Mix all ingredients and whisk them for 2 minutes. Leave the batter half an hour at room temperature. Preheat the oven at 260 degrees Celsius. Preheat muffin molds in the oven, brush them with oil and pour batter until 3/4 level. Bake the popovers 10 minutes, lower the heat to 150 degrees Celsius and bake 10 minutes more.		Mix the flour, yeast, sugar, salt and water and knead firmly for 15 minutes. Leave the dough in a warm humid place to rise for two hours. Form the dough into 4 pear shaped pieces. Cut each piece on the thin side and fold them together in pairs (see picture). Cut one piece for ears. Make eyes out of raisins. Brush the bread with egg yolk. Bake in the oven at 200 degrees during 30 minutes.
Click for Worldcook's recipe page Back to recipe with picture