Sweet bunny ears with yeast dough, sugar and cinnamon

Ingredients for 1 servings:

• 250 g wheat flour
• 15 g butter
• 6 tbsp, stripped palm sugar from coconut palms, (Gula buah kelapa)
• 1 tbsp, levelled vanilla sugar
• 1 m.-sized eggs
• 1 pinch of salt
• 20 g dry yeast
• 70 g coconut milk
• 10 g syrup (orange syrup)
• 8 tbsp sugar, white, fine grain
• 2 tbsp palm sugar, brown
• 1 tsp cinnamon powder
• frying fat

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

a Swabian-tropical recipe

Shake the coconut milk in a tetra pack. Take 70g and mix well with the orange syrup. Dissolve the palm sugar, salt, egg, and vanilla sugar in it. Heat until lukewarm. Sprinkle in the dried yeast and mix well with a whisk. Let the mixture rise until it has roughly doubled in volume. Melt the butter and let it cool. Place the flour in a mixing bowl and mix in the butter. Stir the yeast mixture thoroughly and add it to the flour. Knead the dough with a food processor for at least 5 minutes. If the dough is too soft, add a little flour. If it becomes too stiff, add coconut milk in small portions, kneading continuously. The dough should have a slightly shiny, smooth surface. Otherwise, knead for another 5 minutes. Leave the dough in the mixing bowl and let it rise in a warm place for 30 minutes. The dough should increase significantly in volume. Knead the dough again briefly by hand. Roll out with a rolling pin to a sheet approximately 5 mm thick. Cut into long strips approximately 8 cm wide. Roll these out using a pasta machine or by hand to 3 mm thick pieces. Place the pieces on a clean tea towel and use a rolling pin to cut them into long triangles. Do not cover them. Let them rise for 30 minutes. Place the topping ingredients in a large bowl and mix well. Using a cake lifter, place 3 to 4 dough triangles onto a slotted spoon and fry in hot oil until golden brown on both sides. To begin with, gently press the bunny ears into the oil with the slotted spoon to allow them to fully open. When the underside is light brown, flip them over with the slotted spoon, as they will continue to brown. When the other side is golden brown, remove them with the slotted spoon, let them drain slightly, and place them in the bowl with the sugar and sprinkle generously on top. When they have cooled slightly, tap off some of the sugar and set the finished bunny ears aside. The recipe makes about 50 bunny ears.