Bunnies have been the order of the day for Care Home residents in the run up to Easter. Using a lovely French sweet dough from Bath-based baker Richard Bertinet, the residents have shaped balls of dough and dough ropes for outlines. The shape’s structure offers a lovely ‘sharing bread’ for all residents in the homes to enjoy.
Making the shapes
Anita, Learning for the Fourth Age‘s Baking a Difference Community Coordinator, is a trained artist. It has been great to have her on board to create stencils from baking parchment. These are laid on extra large baking trays and the dough ropes and balls added to form the desired shape. The ropes give definition.
It is important to leave gaps as the dough will expand during the proving phase and the bake.
After proving for about 30 minutes the bunnies are egg washed with the egg ‘beaten’ by residents shaking a jar vigorously. Then comes the fun of decorating with an exciting and vibrant range of sprinkles, which have included tiny sugar ducks and bunnies as well! About 20 minutes in the oven produces a lovely golden multi-coloured treat.
The many benefits of Richard’s dough
This activity is a great example of how you can do so many different things with one dough. It is the same dough we have been using for hedgehogs. The dough also has the benefit of being softer so easier to eat for people with mouth soreness. The slight sweetness is popular and a care worker explained how an aspect of dementia can be an increased sweet tooth. The full cream milk and butter and egg also offers fortified food for older people needing to gain some weight. However, when baking with the Asian care home community, many of whom observe the Hindu faith, the eggs have been omitted and replaced with more milk.