As you can see above, the dough has to look elastic and shiny.
METHOD
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Easter bunny shaped rolls dough
Heat milk, sugar and butter in a saucepan over medium - high heat until lukewarm ( 35°C / 95°F ). Remove from the heat and stir in the yeast. Put aside for 5 minutes.
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Knead
In a large mixing bowl mix flour and sea salt. Add the yeast mixture and an egg. Start kneading with your hands. Knead for about 5 minutes or until the dough is elastic and shiny. Shape into a round bowl. Cover with a cloth or plastic foil and leave on a work surface for 5 minutes.
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proof
Knead again for about 2 - 3 minutes. Shape into a round bowl, carefully put the dough to a bowl, cover with plastic foil or cloth and let the dough rest for 50 minutes at room temperature or until double the size.
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shaping and proofing
In a small bowl combine an egg and a pinch of sea salt for the egg wash. Gently put the dough back on the working surface and cut into 5 equal parts. For each bunny (use only 4 parts of dough), roll one piece of dough into a 3cm / 1inch thick rope. Coil the rope for the bunny body. Place it on a baking sheet covered with parchment paper. Using the scissors cut the upper part of the coil in half to get the ears (the whole photo process is in the stories archive). Form a tail from the leftover piece of dough. Pinch and seal pieces together. Repeat the process until you have four bunnies. Cover with a kitchen towel; let rise until doubled for about 50 minutes at room temperature. Preheat the oven to 210°C / 410°F.
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bake
Brush the easter bunny shaped rolls with the egg wash. Bake for 25 minutes at 200°C / 390°C. Remove from the oven and let them cool on a wire rack.
