Little Bunny Sausage Bread
I have always been a loyal fan of Kenwood, a sentiment that stems from my first venture into baking with the Kenwood HM320 hand mixer. It lasted for five years and survived all sorts of experiments without breaking. Recently, I got the KENWOOD 3100s stand mixer, which changed my impression of Kenwood as being bulky and rough. I found it more compact, lighter, space-saving, and quieter than before. The various attachments are also a lot of fun to use. Since I got a new toy, I decided to make some cute little bunny breads for the kids~
Ingredients
Steps
Prepare all the bread dough ingredients: Since it's summer, it's best to use chilled milk and eggs from the fridge.
This time, I used the KENWOOD 3100s stand mixer to knead the dough. Let's see how fast it works.
Take a closer look: whether it's the speed control knob, the whisk, or the expandable attachments, every detail reflects a dedication to quality. I must say, Kenwood machines now look much better, and the soft metallic color is very appealing.
It's best to chill the stainless-steel bowl of the mixer in the freezer before kneading. Pour in all ingredients except the butter and start the mixer to knead the dough.
Generally, I like to knead on speed 2 for 2 minutes, then switch to speed 5 for 10 minutes. [Official guidelines recommend using low speeds (speed 1) under full load, but since my ingredient amount is modest, speed 5 kneading works better. However, I must say Kenwood machines are incredibly sturdy…]
Then, add the butter and knead on speed 2 for 3 minutes. Knead the dough until it reaches the 'extension stage.' It takes roughly 15 minutes in total. From the picture, you can see that the mixer bowl makes extensive contact with the dough, with almost no empty or useless mixing.
Remove the dough. It's very smooth by now. Place it back into the bowl, cover with plastic wrap, and let it ferment at room temperature for an hour.
When it triples in size, poke the dough with a floured finger. If the indentation does not collapse or bounce back immediately, the fermentation is done.
Divide the fermented dough into 6 equal portions.
Shape the dough into balls, cover with plastic wrap, and let them rest for about 20 minutes.
Start shaping. Roll out the dough, flip it into a rectangular shape, press down the bottom, and roll it up, pinching the bottom seam. Place it in a baking tray and let it rest for another 15 minutes.
Roll the dough into 40cm-long strips, fold them in half, and place the sausage inside.
Then loop the ends through the middle to form the bunny shape. Place the shaped bunny dough into the baking tray for a second proofing.
After the second proofing, the dough should double in size. Gently press it with your fingertip; it should spring back slowly.
Preheat the oven to 170°C and bake for about 20 minutes until the surface is golden brown. Once completely cooled, use melted chocolate to draw the eyes and eyelashes.
Adorable little bunny bread is best served with juice~ I specifically tried out the juicing attachment! The attachment interface is very easy to install and remove, so there’s no need to worry about not using it often. Although orange and lemon juice are the main focus, I tried watermelon juice this summer!
The juicing efficiency is very high, with minimal waste.
Little bunny bread paired with refreshingly cool watermelon juice—Kenwood KVC3100s stand mixer makes crafting delicious food effortless.