Special Occasion

How do I make it?

1. In a large bowl, whisk together the warm milk, sugar and yeast. Leave for 5–10 minutes until foamy.
2. Add the melted butter, egg and vanilla. Stir in the flour and salt. Knead on a lightly floured bench for 8–10 minutes until smooth and stretchy.
3. Place the dough in an oiled bowl, cover and set aside to rise for about 1 hour, or until doubled in size.
4. Prepare the filling by melting the chocolate gently — either over a pot of simmering water or in short bursts in the microwave. Stir through the cream. Let it cool slightly so it thickens to a scoopable consistency.
5. Punch down the dough and divide into 10–12 portions.
6. For each portion, pinch off a small piece and set aside for the ears.
7. Flatten the larger piece into a small disc, spoon about 1 teaspoon of chocolate filling into the centre, and pinch the dough closed to seal. Roll gently into a neat ball for the “head”.
8. Shape two little teardrop “ears” from the reserved dough and press them onto the head.
9. Place the bunnies onto a lined baking tray, leaving space for them to expand. Cover and rest for 20 minutes.
10. Preheat the oven to 200C.
11. Bake the bunnies for 12–15 minutes, until golden.
12. Remove from oven and set aside to cool.
13. Pipe on little chocolate eyes and mouths. Let set before serving.

TOP TIPS

• Make sure the milk is warm, not hot. You want the temperature of the milk to be around 38-43C for the yeast to activate.
• You can refrigerate the filling to make it easier to work with.
• Pinch the dough closed firmly around the filling so that the chocolate stays tucked inside the bunnies during baking.
• You can freeze the baked, undecorated bunnies. Reheat gently and add their faces before serving for best results.