Easter Bunnies for Breakfast
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 ml milk
- 1 cube yeast, fresh
- 125 g suar
- 500g flour
- 1 pinch (s) salt
- 1 lemon (s), untreated, teaspoon grated zest
- 125 g mararine
- 100 g quark
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Warm the milk, crumble fresh, yeast. Dissolve the yeast and 1 teaspoon sugar in the milk. Let go for 10 minutes. Mix the flour, salt, lemon zest and remaining sugar. Add the soft margarine, quark and eggs. Pour in the yeast milk and work everything into a smooth dough using the dough hook of the hand mixer. Continue kneading until the dough comes off the bottom of the bowl. Cover the dough and let it rise to double its size. Divide the dough into 6 portions and form a rabbit out of each.
- That means: divide 1 serving into 3 parts (one serving a little more). Shape the slightly larger portion into a lowercase s. That gives the body. A capitalized V indicates the head with ears. A round dough knob gives the tail. Put together like this it makes a rabbit. Brush the pastry bunny with egg yolk and sprinkle with seeds (e.g. poppy seeds or linseed). Press sultanas into the batter as eyes.
- Place the dough on a greased baking sheet and bake in a preheated oven at 200 ° (gas: level 3 / convection: 180 ° C) for approx. 20 minutes.
- Tip: You can knead the dough the evening before and - without letting it rise - put it covered in the refrigerator overnight. Knead, shape and bake just once more in the morning.
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