NUTELLA BUNNY BAO BUTTS

I didn't know Easter could get any cuter but It did! These Nutella Bunny Butts are the most Kawaii thing i’ve ever seen. They do take some time to make but they are so worth it. Potentially, too cute to eat but they are filled with Nutella so they will be hard to resist.

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NUTELLA BUNNY BAO BUTTS

MAKES 8// MADE IN: 3-4 HRS PLUS FREEZING // DIFFICULTY - MED-HIGH // VEGGIE

INGREDIENTS

• 400g bao or plain flour

• 200ml warm milk

• 7g instant yeast

• 100g sugar

• 1 tbsp oil

• 1 tsp salt

• 8 tbsp nutella

• Pink food dye

METHOD

1. Firstly, shape the tablespoons of Nutella into balls and place on a baking sheet lined with parchment. Place in the fridge to set.

2. In a measuring jug, mix the warm milk, yeast and sugar together and allow it to sit for 1-2 minutes to allow the yeast to activate. It should start to foam at the surface.

3. Add the flour, salt and oil to a large bowl and make a well in the centre. Pour in the wet ingredients and bring the dough together using a wooden spoon or spatula. Big clumps should be starting to form. Tip the dough onto a floured surface and knead it for 8-10 minutes. To tell if the dough is ready, shape the dough into a ball and tightly pinch it at the back to create tension. With your thumb, push into the dough. If it bounces back, it's ready. If there is a slight indent, keep kneading for another couple of minutes and then repeat this process.

4. Place the dough into a clean, oiled large bowl and cover with a damp tea towel or oiled piece of cling film. Allow the dough to rise for 1 - 11/2 hrs in a warm place.

5. Once risen, punch the dough in the centre and then tip it onto a floured surface. Pinch off some of the dough, about the size of a 10p coin and roll into a ball. Add a small dab of the pink food dye into the small ball of dough. Keep folding the dough until the dye is even. Once incorporated, set aside and place a tea towel on top to keep from drying out. 

6. Roll the remaining dough into a thick log and divide into 9 pieces. Roll the dough into balls but keep one aside. This one is used for decorating. Flatten the remaining balls into disks. Allow to relax for 5 minutes (this allows it to be easier to roll the dough).

7. With a rolling pin, roll each disk out to about the size of your palm. Place the frozen Nutella balls in the centre of the dough and bring the edges over and pinch them together to seal. Make sure to seal them tightly as you don't want the filling to spill out when steaming.

8. Using the spare dough ball, create 8 round bunny tails, and 8 pairs of bunny feet. To make the bunny feet, I created a pointed oval shape and I pushed a toothpick into the dough to give the illusion of toes. For the paws, I pinched off some of the pink dough and rolled into small balls and then pushed into the centre of the feet.

9. To assemble, lightly brush the bottom of the baos with water and lightly push the tails and feet on. Repeat this until your bunnies are complete.

10. Place the finished baos on a square of parchment. Allow the finished baos to rest for 15-30 minutes. Cover with a towel to prevent them drying out.

11. Fill a wok or lipped frying pan with enough water and place the steamer in the centre. Steam your baos for 10-12 minutes on a medium heat. Be careful removing them. Enjoy immediately