First, the fresh yeast is crushed and dissolved with part of the sugar and part of the milk. Then knead the flour with the remaining sugar, salt, vanilla sugar, egg yolk, the dissolved yeast and the remaining milk. When the dough is almost connected, add the melted butter. The dough should then be kneaded for about five minutes until it loosens from the edge of the bowl. If the dough is still very sticky at this point, add 1 - 2 tablespoons of flour and let it knead a little more. Covered with cling film, he then has to leave for an hour.
After this time, without kneading it well, it is divided into three equal pieces and the bunnies are formed from them. If you knead the dough too much, it will be tough and you will have to let it rest again. These are our proportions: ears: per rabbit 2 x approx. 10 g head: per rabbit 1 x approx. 40 g body: per rabbit 1 x approx. 90 g paws: per rabbit 4 x approx. 8 g each. The proportions can vary, however, depending on how you want to shape the rabbits and how long the ears should be, etc. The individual parts can be easily glued with a little water.
For a nice shine, the egg yolk is mixed with the milk and spread thinly on the dough pieces. As nose and eyes you can e.g., Use raisins and hazelnuts.
The Easter bunnies are then baked for 15-20 minutes at 180 ° C.
They taste best fresh out of the oven with a little butter or jam.
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