Cinnabunnies

Ingredients

Brioche:

175g high-grade flour

4g yeast

¾ cup of milk, lukewarm

280g high grade flour

35g caster

½ tsp salt

2 eggs, beaten        

115g Westgold Unsalted Butter, soft

Filling:

4 Tbsp Westgold Unsalted Butter, soft

2tsp cinnamon

½ cup of brown sugar

Icing:

1 Tbsp Westgold Unsalted Butter

2 tsp milk

¾ cup -1 cup of icing sugar

A few drops of vanilla extract

Method

To make the dough:

Put the first measure of flour and yeast into the bowl of an electric mixer.  Pour over the milk and stir until combined. Cover with plastic wrap and leave until doubled and bubbly.

Add the second measure of flour, sugar, salt and eggs. Using a dough hook, starting on a slow speed, mix until a dough starts to form. Add the butter in 4-5 lots and knead until you have a smooth, soft dough. Cover with plastic wrap and leave to double in size. 

To form the bunnies:

Place the dough on a lightly floured bench. Roll the dough into a rectangle of approx. 30cm x 40cm. Trim uneven edges if necessary. Spread with the soft butter and sprinkle over the cinnamon and brown sugar.

Roll into a scroll to halfway, leaving the rest flat to form the ears. Cut through the scroll and all the way to the end of the unrolled piece. Lie the scroll on its side and form the ears, stretching the dough slightly around your fingers and tucking the end of the dough underneath the cheek. Gently pinch the ears together. Place the bunnies on a paper-lined baking tray.

Preheat the oven to 180 ^oC. Allow the bunnies to rest for 20 minutes while the oven is heating. Bake for 8-10 minutes until lightly golden. Place on a rack to cool.

Icing:

Melt butter and milk together. Add icing sugar and vanilla and stir until a spreading consistency.

Spread a thin layer on the bunnies and leave the icing to set for 10 minutes. Serve.