Easter bunnies for breakfast

Ingredients for 6 servings:

• 100 ml milk
• 1 cube of yeast, fresh
• 125 g sugar
• 500 g flour
• 1 pinch of salt
• 1 lemon(s), untreated, 1 tsp grated peel
• 125 g margarine
• 100 g quark
• 2 eggs

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Quark yeast dough

Heat the milk and crumble the fresh yeast. Dissolve the yeast and 1 teaspoon of sugar in the milk. Let it rise for 10 minutes. Mix the flour, salt, lemon zest, and remaining sugar. Add the soft margarine, quark, and eggs. Pour in the yeast milk and knead everything into a smooth dough using the dough hook of a hand mixer. Continue kneading until the dough pulls away from the bottom of the bowl. Cover the dough and let it rise until it doubles in size. Divide the dough into 6 portions and shape each into a bunny. This means: divide 1 portion into 3 parts (a little more for one portion). Shape the slightly larger portion into a lowercase “s.” This will form the body. A capital “V” will form the head with ears. A round ball of dough will form the tail. Place them together like this to form a bunny. Brush the dough bunnies with egg yolk and sprinkle with seeds (e.g., poppy seeds or linseed). Press sultanas into the dough for the eyes. Place the dough bunnies on a greased baking sheet and bake in a preheated oven at 200°C (gas mark 3/fan oven: 180°C) for about 20 minutes. Tip: You can knead the dough the night before and—without letting it rise—cover and refrigerate it overnight. In the morning, simply knead, shape, and bake again.