Easter Bunnies
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 6 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 ml milk, lukewarm
- 21 g yeast, fresh
- 250 g flour, smooth
- 50 g butter, liquid
- 2 egg yolks
- 0.5 tablespoon ½ rum
- 35 g suar
- 1 point vanilla sugar
- 1 pinch (s) salt
- 1 egg (s), beaten, for brushing
For decoration:
- Almond sticks, for the whiskers
- Raisins, for the eyes
- Sweets (smarties), for the nose
Print Recipe
Pin Recipe Instructions
- Crumble the yeast into the lukewarm milk and dissolve it. Knead the yeast milk with the flour, liquid butter, sugar, vanilla sugar, yolks, a dash of rum and a pinch of salt to form a smooth dough. Let the dough rise for at least 30 minutes, the volume of the dough should double. Then cut the dough into 5 equal pieces. Cut 1/3 of the dough from each piece and form 2 rabbit ears from each. Shape the other 2/3 into a round head.
- Line a baking sheet with parchment paper. Flatten the ears at the ends, place them on the baking sheet and place your head on top and press down so that it holds together. Then decorate the rabbit heads: the almond sticks serve as whiskers, the raisins are the eyes. Pink or red smarties are each the nose, but only attach them after baking!
- Brush the Easter bunnies with the beaten egg and bake in the preheated oven at 170 ° C top and bottom heat on the middle rack for about 20 minutes.
- The Easter bunnies can also be made as normal rolls - they don`t just taste good at Easter!
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