1/1 Photo of Easter Bunnies
1 hr 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.
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Units: US | Metric
- 1Warm the milk. Mix with yeast and 2 tbs sugar. Cover and set aside for 10 minutes.
- 2Melt the butter and allow to cool a little.
- 3In 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).
- 4Divide 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.
- 5Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
- 6Mix egg yolk and 1 tbs milk and brush your bunnies with this.
- 7Bake at 170°C in the preheated oven for about 20 minutes.
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Nutritional Facts for Easter Bunnies
Serving Size: 1 (557 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 440.2
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 9.0 g
- Cholesterol 135.2 mg
- Sodium 120.5 mg
- Total Carbohydrate 63.7 g
- Dietary Fiber 2.5 g
- Sugars 13.0 g
- Protein 10.3 g
The following items or measurements are not included: