Prep 1 hr
Cook 20 mins
Tasty little Easter treats made with yeast. They look great on any Easter buffet and are especially kids pleasing. Though a little more effort than other baked goods, very easy nonetheless. Prep time does include time for dough to rise.
- 75 ml milk
- 1 tablespoon milk, for brushing
- 21 g fresh yeast
- 50 g sugar
- 60 g butter
- 250 g flour
- 50 g low fat Quark (mascarpone cheese or firm yogurt alternatively)
- 1 egg
- 1 egg yolk, for brushing
- 4 raisins
- 12 slivered almonds
- Warm the milk. Mix with yeast and 2 tbs sugar. Cover and set aside for 10 minutes.
- Melt the butter and allow to cool a little.
- In a big bowl combine flour, a pinch of salt, remaining sugar, quark, egg, butter and milk-yeast-mixture. Work into a smooth dough. Knead thoroughly for 4 minutes and then allow the dough to rise for approximately 30 minutes (it should double in size).
- Divide dough into 4 equally-sized portions. Assemble the bunnies: As a body roll out four long coils and form them into swirls (see pic). As a head form 4 balls, which you cut at the top side to get ears (see pic.). Then as a bunny tail make 4 little balls and add them to the swirl body. Use the raisins (one each) as eyes and three along slivers each as whiskers.
- Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
- Mix egg yolk and 1 tbs milk and brush your bunnies with this.
- Bake at 170°C in the preheated oven for about 20 minutes.
Obviously I didn't make these for Easter, but that didn't make them any less tasty! Loved the decorating idea & did that for mine as well (Kids come in all ages, so . . .)! Thanks for shairng the recipe! [Tagged & made in Please Review My Recipe]