Easter bunnies

Ingredients for 1 servings:

• 300 g flour, type 550
• 120 ml milk, low-fat
• ½ cube of yeast
• 60 g sugar
• 1 pinch of salt
• 1 egg(s)
• 60 g margarine (half-fat margarine)
• 50 g almond(s), ground
• 1 tsp orange juice
• 1 egg yolk
• 15 g sugar
• 25 g candied orange peel
• Drops of bitter almond flavor or 1 cl Amaretto
• 1 egg white
• 125 g powdered sugar
• 1 lemon(s), untreated
• 1 pack of food coloring (4 colors)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Small pastries, makes 9 bunnies

Put the flour in a bowl. Warm the milk to lukewarm and add the yeast. Add 2 teaspoons of sugar and mix. Add the remaining sugar, salt, egg, and low-fat margarine to the flour. Add the yeast milk and knead all ingredients with the dough hook of an electric hand mixer for 2-3 minutes. Cover the bowl with a cloth and let the dough rise for about 30 minutes. Meanwhile, for the filling, mix the almonds, orange juice, egg yolk, sugar, flavoring or amaretto, and finely chopped candied orange peel. If the yeast dough is too soft, knead in a little more flour. Roll out the dough thinly on a well-floured work surface. Cut out 9 large bunnies (using a stencil or larger bunny cookie cutters) and 9 small dough circles (e.g. egg-shaped). Place a tablespoon of filling on the bellies of each of the 9 bunnies, leaving a ½ cm border free. Brush the edges of the dough with egg white and place the 9 dough circles on top. Place the bunnies on a baking sheet lined with baking paper and bake in a preheated oven at 150°C (fan/gas mark 3) for 18-20 minutes until golden brown, then let cool. Mix the icing sugar with lemon juice. Color with food coloring as desired and paint faces on the bunnies with the icing and decorate them. Each piece contains: 8 pieces.