Recipe for Cream-filled Bunny Pastries

Step 1 : The first step is to dissolve the yeast in the warm milk, add a tablespoon of sugar and a tablespoon of flour. Mix everything together and let it rest. Let it rise until it doubles in size.

Step 2 : Combine the honey with the eggs (making sure the honey is liquid).

Step 3 : Mix the flour with the sugar. Place the flour and make a well in the center where you add the softened butter, the eggs, and the milk with the yeast mixture.

Step 4 : Combine all ingredients until a smooth dough forms. (It’s common for the dough to be sticky; do not add more flour, just knead until the dough becomes cohesive and smooth).

Step 5 : Let the dough rise (double in size), covered with a kitchen towel for about 45 minutes to 1 hour in a warm place.

Step 6 : Punch down the dough to release the gases trapped during fermentation. Do not over-knead.

Step 7 : Form small balls, approximately 12 pieces with the quantities mentioned in the recipe.

Step 8 : Line a baking sheet with buttered parchment paper. Shape the buns into bunny shapes. Note: Because the dough is very soft, it's best to shape them with oiled hands.

Step 9 : Place the bunnies on the baking sheet, side by side with a small space between each.

Step 10 : Mix one egg yolk with a teaspoon of water and brush onto the buns (this is called an egg wash).

Step 11 : Cover and let rest for 30 minutes.

Step 12 : Bake in a preheated oven at 180°C (356°F) for 30 minutes.

Step 13 : Remove from oven and let cool. Once cooled, cut into triangles and fill with pastry cream.

Step 14 : Dissolve the cornstarch in 200 cc of milk.

Step 15 : Mix the egg yolks with half of the sugar until well combined.

Step 16 : Add the milk with cornstarch mixture to the yolks and sugar, stirring well.

Step 17 : Heat the remaining 300 cc of milk with the rest of the sugar until warm.

Step 18 : Gradually add the heated milk mixture to the cornstarch and yolks, stirring constantly.

Step 19 : Cook over medium heat, stirring with a whisk until thickened.

Step 20 : Remove from heat, add vanilla, and cover tightly. Let cool.