Easter bunnies

Ingredients for 1 servings:

• 125 ml milk, lukewarm
• 21 g yeast, fresh
• 250 g flour, smooth
• 50 g butter, liquid
• 2 egg yolks
• ½ tbsp rum
• 35 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 1 egg(s), beaten, for brushing
• Almond sticks, for the whiskers
• Raisins, for the eyes
• Sweets (Smarties), for the nose

Instructions

Working time approx. 35 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 35 minutes

Sweet breakfast bread in the shape of an Easter bunny head, makes 5 pieces

Crumble the yeast into the lukewarm milk and dissolve. Knead the yeast milk with the flour, melted butter, sugar, vanilla sugar, egg yolks, a dash of rum, and a pinch of salt until you have a smooth dough. Let the dough rise for at least 30 minutes; it should double in size. Then cut the dough into 5 equal pieces. Cut off 1/3 of the dough from each piece and shape it into 2 bunny ears. Shape the remaining 2/3 into a round head. Line a baking sheet with baking paper. Flatten the ends of the ears, place them on the baking sheet, and then place the head on top, pressing firmly to hold it together. Decorate the bunny heads: The almond sticks serve as whiskers, and the raisins for the eyes. Pink or red Smarties for the noses, but don’t add these until after baking! Brush the Easter bunnies with beaten egg and bake in a preheated oven at 170°C (top and bottom heat) on the middle rack for about 20 minutes. These Easter bunnies can also be made as regular rolls—they’re delicious not just for Easter!