For the rolls:
- 120ml fresh double cream
- 130ml milk
- 60g caster sugar
- 7g fast acting yeast
- 320g plain flour
- ½ tsp salt
- 1 beaten egg, for egg wash
- Extra flour for rolling
- 30g 70% dark chocolate, melted
- Add the cream, milk and sugar into a small saucepan and simmer until the sugar has melted.
- Remove the pan from the heat and ensure that the milk is warm (not hot) then add in the yeast.
- Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).
- Place the flour and salt in a large bowl and then add in the milk mixture and knead for 5-10 minutes until a ball has formed.
- Leave in a bowl for 1-2 hours for the dough to double in size.
- Knock the air out of the dough and knead for a couple of minutes until the dough is smooth.
- Cut into 8 pieces and roll 6 of them into balls and place on a greaseproof paper-lined baking tray.
- Cut the 2 remaining pieces into 6 (12 total) and then shape them into bunny ears and add to the dough balls.
- Leave to rise, covered with greased cling film, for another half an hour until doubled in size.
- Pre-heat oven to 190°C
- Brush with the beaten egg and then bake for about 20 minutes until golden and hollow-sounding when tapped on the base.
- Leave to cool and then pipe eyes and whiskers with the melted dark chocolate.
Recipe courtesy of Aldi