Ingredients

• 500 g flour
• 1.5 tablespoons of salt
• 2 tablespoons of sugar
• 60 g butter at room temperature
• 15 g instant yeast
• 3 dl milk (about 1.25 cups)
• raisins
• 1 egg, whisked

Instructions

1. Combine flour, salt and sugar in a large bowl. Add butter, cut into small pieces.
2. Dissolve yeast with milk. Add liquid to the dry ingredients by stirring it from the middle, like a well.
3. Knead dough until smooth. Cover and let rise to about double it's size in a warm area of the kitchen.
4. Cut dough into as many pieces as you need for your bunnies.
5. Option 1: Knead dough into a long rope, flip once and twist into bunny ears. Add small tail on looped end.
6. Option 2: Form dough into smooth oval. Use scissors and cut into dough to shape ears. Pull apart dough ears and add two raisins as eyes.
7. Brush egg mixture on all the bunnies and set them on greased cookie sheet.
8. Heat oven to 400 F and put buns into cold oven. Let bake about 20 - 25 minutes, until golden brown.
9. You'll know the buns are done, when you knock on the bottom of them and it sounds hollow.

Notes

Ingredients

• 5 egg whites, at room temperature
• Pinch of cream of tartar
• 1 cup superfine (caster) sugar or regular sugar
• Drop of food colour or food gel colour of choice

Instructions

1. Line two baking sheets or one large baking sheet with parchment paper and preheat oven to lowest temperature (for my oven this is 175°F).
2. Separate your eggs (best done when cold) and add the 5 egg whites into a clean metal mixing bowl. If you get any yolk into the mixing bowl, remove all contents and begin again. Leave bowl on counter until they come to room temperature.
3. Once egg whites are room temperature (warm is best), place bowl back on mixer and fit with whisk attachment. Mix on low speed until egg whites become frothy, about 2 minutes, and add cream of tartar.
4. Increase speed to medium-high and beat until soft peaks form, about 2 minutes. Gradually add all of the sugar and beat on high speed until stiff peaks form. You should be able to hold the bowl upside down over your head with no meringue falling out. Add food colour and beat until combined.
5. Fit a large pastry bag with a large tip and pipe approximately 3-inch circles, working from the middle outwards, followed by two full rings atop one another around the perimeter of the nest. Pipe 14 nests placing a few inches apart.
6. Bake in oven until completely dry and crisp, but not browned, about 90 minutes (this can take much longer, depending on your environment). Nests should lift from parchment with ease. Turn off oven and leave nests inside until oven has cooled, then remove nests from oven.

Notes