Bunnies – Buns

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 2 hrs 45 mins
Course Breakfast
Cuisine European
Servings (Default: 8)

Ingredients

  • 250 g rye meal (whole rain)
  • 350 g spelled flour
  • 2 packs dry yeast
  • 2 teaspoons sugar
  • 1 ½ teaspoon salt
  • 250 grams kefir
  • 1 cup bread (s) - spread, dip, peppers, chilli (or creme fraiche)
  • Pumpkin seeds
  • Sunflower seeds
  • sesame
  • Poppy
Bunnies – Buns
Bunnies – Buns

Instructions

  1. Yeast dough:
  2. Mix the meal, flour and yeast in a bowl. Add the remaining ingredients and knead everything with a hand mixer (kneading stick) briefly on the lowest, then on the highest level to form a dough. Cover the dough and let it rise in a warm place until it has visibly enlarged. Preheat the oven to 220 ° C.
  3. Knead the dough briefly again on a lightly floured work surface and flatten it into a circle. Cut the circle into 8 pieces of cake.
  4. Cut off the tip of each piece and shape it into small balls (rabbit tails). Remove about 1/3 of each remaining piece and form rabbit heads. Cut into the pointed end so that 2 ears are created. Shape the remaining pieces of dough into rolls (about 25 cm). Roll these up like a snail and place on the baking sheet. Put on the head and the tail. Brush the rabbits with a little water and sprinkle with pumpkin, sunflower, sesame and / or poppy seeds.
  5. Let the rabbits go again until they have visibly enlarged.
  6. Then put the tray in the oven at medium height for 10 minutes at 220 ° C.
  7. After 10 minutes, reduce the temperature to 200 ° C.
  8. Let the rolls cool down with the baking paper.

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