Easter Bunnies

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.

• Ready In: 1 hr 20 mins
• Yields: 4 bunnies

Ingredients

• 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

Directions

1. Warm the milk. Mix with yeast and 2 tbs sugar. Cover and set aside for 10 minutes.
2. Melt the butter and allow to cool a little.
3. 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).
4. 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.
5. Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
6. Mix egg yolk and 1 tbs milk and brush your bunnies with this.
7. Bake at 170°C in the preheated oven for about 20 minutes.