Ingredients
Units
- 1 cup warm milk
- 4 cups (460 grams) of all-purpose flour
- 2 teaspoons or 7 grams of instant yeast rapid-rise
- 4 tablespoons granulated sugar
- 3 tablespoons butter
- 2 eggs
- pinch of salt
- 1 egg to paint before the oven
- pastry cream or dulce de leche to fill
Instructions
- Dissolve yeast in warm milk with sugar and let it stand for 10 minutes. It should start to bubble.
- In a large bowl with a mixer, beat the butter until creamy. Add the eggs and beat until well blended. Add the flour and a pinch of salt and beat on low speed while incorporating the milk and yeast. You will get a sticky dough separating from the bowl’s bottom.
- Cover with a cloth and leave in a warm place to rise for 1 hour and a half or until double in size.
- With floured hands, remove the dough from the bowl to a well-floured board. Cut into 12 portions.
- Give each portion an oval, smooth shape. Place them in a baking pan covered with parchment paper.
- Allow rising in a warm place for 1 hour and a half.
- Preheat oven to 180C or 350F.
- Paint the rabbits with the egg wash (egg whisk with little water).
- Bake for 25 minutes until golden.
- Let cool entirely on a rack.
- Cut with a knife from the edges to the center, forming a V, and fill with pastry cream.
- Sprinkle with powdered sugar and serve.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Chilean