Bunny Melon Pan
Dairy and egg-free, vegan-friendly
Equipment
- 1 pan
- stand mixer with hook attachment
Ingredients
Ingredients for bread dough
- 220 g bread flour
- 20 g light brown sugar
- 3 g (1/2 tsp) fine salt
- 3 g (1 tsp) instant yeast
- 30 g vegan butter / dairy butter softened
- 140 soy milk warm
- 70 g (1/2 cup) mini chocolate chips optional
Ingredients for cookie dough
- 60 g icing sugar
- 60 g vegan butter /butter softened
- pinch of salt
- 30 ml soy milk room temperature
- 140 g all purpose flour * see blog post for replacements
- 1 tbsp baked yam powder * see blog post for replacements
- 2 tbsp granulated sugar for rolling
Instructions
Make the bread dough
- In the bowl of a stand mixer fitted with hook attachment, combine flour, sugar, salt and instant yeast.
- Add soy milk, butter and vanilla and knead until soft and elastic ( 10-15 minutes).
- Shape the dough into a ball and place into a lightly greased bowl. Cover and let rise in a warm place until doubled in size (1-1,5h).
Make the cookie dough
- While the bread dough is resting, make the cookie dough.
- Place softened butter into a large bowl and whisk until smooth.
- Add powdered sugar and whisk until fluffy.
- Add flour, yam powder and salt. Mix with a rubber spatula to combine. Don't knead.
- Form a log, cover with plastic wrap and refrigerate for 30 minutes.
Assemble the bunny melon pan
- Deflate bread dough and divide into 6 large pieces (about 50g each) and 12 small pieces (about 8g each).
- Add chocolate chips to the larger pieces and roll into balls.
- Roll the small pieces into logs and shape into bunny ears. Cover while working with cookie dough.
- Divide cookie dough into 8 pieces. Roll 6 of them into balls and flatten into discs.
- Wrap cookie dough around the buns. Coat the cookie dough with granulated sugar and score the top into crisscross pattern.
- Divide the remaining 2 pieces into 12 smaller pieces. Flatten the pieces and shape into ovals to cover the ears.
- Apply ears over the main bun. Make sure to tuck the ears under the head to keep them in place.
- Place on baking sheet, covered for 40 min.Bake into preheat oven at 180C for 15 min.