Summary

Ingredients

• 500g flour
• 1 pack dry yeast
• 200 ml milk, lukewarm
• 80 g suar
• 100 g butter, liquid
• 1 pinch (s) salt
• 2 egg (s)

For decoration:

• raisins
• almond flakes
• 1 egg yolk for brushing
• 2 tablespoon milk (or just condensed milk) for brushing

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Instructions

1. Put the first seven ingredients in a bowl and work them into a yeast dough. Let rise in a warm place for approx. 45 minutes.
2. Then divide the dough into approx. 15-20 equal portions and shape them into balls. Press a little flat and cut into the middle with a knife. Create a rabbit`s head with two ears (these are the incisions). Place the finished heads on a baking sheet, press 2 raisins for the eyes, 1 raisin for the nose and 2 flaked almonds for the cheeky buck teeth into the dough. Keep your heads relatively flat.
3. Whisk 1 egg yolk with 1-2 tablespoons of milk, alternatively use condensed milk as an alternative to this mixture and brush the pastry with it.
4. Bake in the preheated oven at 180 ° C for approx. 20 minutes.
5. Put in a plastic box for storage, then they will keep fresh for about 3 days.
6. If the rabbit faces have not turned out quite as beautiful, simply dust them with a little icing sugar.
7. They look particularly good on an Easter brunch buffet or as a snack in between!
8. Tip: Since they are not very sweet, you could also brush them with jam or something similar.