Sweet Yeast Bunnies

Summary

Prep Time	40 mins
Cook Time	20 mins
Total Time	2 hrs 15 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

For the yeast dough:

Moreover:

1 teaspoon milk
2 teaspoons granulated sugar
2 almond (s), halved, peeled
1 egg yolk, for brushing

Instructions

For the dough with dry yeast: Mix the flour with the yeast, knead with the remaining ingredients for approx. 5 minutes to form a smooth dough.
Or for the dough with fresh yeast: mix the yeast, sugar, vanilla sugar and milk into a pre-dough, leave to stand for 15 minutes at room temperature. Sift the flour into a bowl, distribute the remaining ingredients on the edge. Put the pre-dough in the middle, mix with a little flour. Knead everything into a smooth dough. Cover and leave the yeast dough to rise in a warm place until it has visibly enlarged.
Knead again briefly on a lightly floured work surface. Shape the dough into a roll and divide it into 4 equal pieces. Beat egg yolks with milk.
For the rabbit, shape 1/3 of each piece into 10 cm long rolls, the rest of the dough pieces into 35 cm long rolls.
Put the long roll in a loop as a rabbit body and place on a baking sheet lined with baking paper. Brush half of the short roll on the side with egg yolk milk and place it on the body as a head. Cut the upper part of the head and the paws in half with a pair of scissors. Brush the rabbits all around with the rest of the egg yolk milk. Sprinkle tails and paws with granulated sugar.
Cut the almond halves in half crosswise and press them into the dough as eyes.
Note: I used a whole cube instead of 1/2 cube of yeast. You can do that too. You can also use raisins for the eyes.
Electricity: top / bottom heating: approx. 180 ° C (preheated)
Hot air: about 160 ° C (not preheated)
Gas: level 2 - 3 (preheated)
Baking time: approx. 20 min

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