Magic White rabbit buns with spiced milk
For 16 rabbit buns
- 500 g Mix for Magic White
- 2 g dry yeast
- 225 ml milk
- 50 g granulated sugar
- 5 g salt
- 2 egg yolks
- 80 g butter
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
Tip: make an easy version with 500 g Mix and 330 ml water
For the decoration
- 1 yolk
- 1 chocolate pen
For the spiced milk
- 1 cup of milk
- 1 cinnamon stick
- ¼ tsp cinnamon
- ¼ tsp slightly crushed cardamom seeds
- ½ tsp of chocolate powder
- 1/8 tsp of chili powder
- ½ tsp of cane sugar
- ½ tsp vanilla
Make the rabbit buns
Stir the butter gently. Mix all ingredients and knead for 20 minutes by hand or 10 minutes with a food processor until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes.
Divide your dough into different pieces:
- 16 balls of 45 g for the bodies
- 16 balls of 10 g for the heads
- 16 balls of 3 g for the tails
- 16 balls of 3 g for the paw
- 32 sausages of 6 g for the ears
Place a 45 g ball on a baking tray. At the bottom left, place a 3 g ball for the leg and at the bottom right, place a 3 g ball for the tail. At the top left, place a 10 g ball for the head. Put two sausage-shaped bits of dough next to the head for the ears. Repeat this for all the buns.
Cover and allow to rise at room temperature for 40 minutes.
Brush the buns with beaten egg yolk just before baking.
Bake the buns for 15 to 20 minutes in a preheated oven at 190°C.
Allow the buns to cool.
Use a chocolate pen to draw an eye on the sandwiches.
Make the spiced milk
Grind all herbs except the cinnamon stick. Heat the milk and season to taste with the spice mixture. Garnish with the cinnamon stick.2