Summary

Ingredients

• 50 g raisins
• 1 tablespoon rum
• 500 g spelled flour, type 630
• 0.5 ½ cube yeast
• 3 tablespoon sugar
• 0.25 liter ¼ milk, lukewarm, low in fat
• 1 pinch (s) salt
• 1 teaspoon orange peel, grated from an organic orange
• 2 medium egg (s)
• 50 g butter, room temperature
• 24 raisins, for garnish

Print Recipe Pin Recipe

Instructions

1. Mix the raisins with the rum in a bowl and set aside, covered.
2. Sift the flour into a bowl and make a well in the center. Crumble in the yeast, sprinkle 1 tablespoon of sugar over it. Mix a pre-dough with a little lukewarm milk and a little flour from the edge. Cover and let the dough rise in a warm place for about 15 minutes. Add the remaining sugar, the salt, the orange peel, 1 egg, the butter in pieces and the soaked raisins. Knead all ingredients into a smooth dough. Let the dough rise in a warm place for about 30 minutes.
3. Line a baking sheet with parchment paper and draw a circle about 32 centimeters in diameter on it.
4. Roll out the yeast dough on a little flour a good 1 centimeter thick. Cut out 12 circles about 7 centimeters in diameter and place them next to one another on the drawn circle line.
5. Cut out 12 smaller circles about 4 centimeters in diameter from the rest of the dough. Make one incision in each of the circles up to the middle. Press the cut surface apart and place the smaller circles with the resulting Easter bunny ears on the outside of the large circles.
6. Shape the remnants of dough into 24 small balls and place them on the bottom of the large dough circles as feet.
7. Whisk the second egg with the milk and brush the rabbits with it. Place the 24 raisins as eyes in the small circles of dough. Cover the wreath and let rise for about 30 minutes.
8. Preheat the oven to 200 ° C. Bake the wreath in the oven (gas: level 3, fan oven 180 ° C) for about 30 minutes until golden yellow.