Yeast Dough – Easter Bunnies

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 2 hrs
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500g flour
  • 100 g suar
  • 1 pinch (s) salt
  • 1 cube yeast
  • 300 ml milk, low-fat
  • 1 teaspoon milk, low-fat for brushing
  • 75 g butter
  • 2 egg yolks
  • 1 tablespoon almond sticks
  • 1 tablespoon raisins
  • Marzipan - carrots
Yeast Dough – Easter Bunnies
Yeast Dough – Easter Bunnies

Instructions

  1. Put the flour, sugar and salt in a mixing bowl and make a well in the middle. Crumble the yeast. Warm 100 ml milk lukewarm and pour into the well with the yeast. Mix with a little flour from the edge, cover and let rise in a warm place for about 15 minutes.
  2. Warm up 200 ml of milk. Let the fat melt in it. Add 1 egg yolk to the pre-dough and knead everything until smooth. Cover and let rise for about 30 minutes.
  3. Shape half of the dough into a roll and divide into 10 pieces. Shape into balls and place on 2 baking trays. Shape 2/3 of the remaining dough into a roll and divide into 10 pieces for the heads. Shape the dough pieces into cones and cut 2/3 at the tip for the ears. Put the dough balls and heads together, press down a little. Shape the rest of the dough into feet and arms, press against the body. Halve the raisins and press them into the dough as eyes and nose. Press the almond sticks into the dough as teeth.
  4. Mix the remaining egg yolks and 1 teaspoon milk. Brush the rabbits with it. Bake in a hot oven at 200 ° C (convection: 175 ° C, gas: level 3) for about 10 minutes. Let cool and decorate with the marzipan carrots.

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