Easter Bunny Made from Yeast Dough for Easter

After the yeast dough is ready, the first thing to do is to preheat the oven to 180 degrees (intensive baking).

Divide the risen yeast dough on a floured surface (I use a silicone pad) into the portions that are needed for the rabbit. In this example there are 13 balls for the entire body. In addition, you need 2 rods each for legs, ears and a large ball for the head. For the eyes and nose you either use 3 cranberries or 3 chocolate balls after baking, for the eyes and nose. 2-3 pine nuts are needed for the teeth. Toothpicks later associate the whiskers.

First of all, shape the rabbit's body out of the balls (see pictures). The hazelnuts and chocolate pellets are placed in the balls - so that they are practically filled. Then attach the legs in the lower part and put the head on top. Now the ears are shaped - press a recess in the middle of the ears with your finger, 1 ear is optically bent. Now press the ears under the head.

Process the marzipan into a long roll and basically put a dress on the rabbit (see pictures). Whisk the egg yolk with a little milk and milkmaid and brush the rabbit with it. Let rise again briefly in a warm place and then put in the oven. After about 35 minutes of baking time, let the rabbit cool down on a grid and insert the toothpicks as whiskers. If you like, you can brush the rabbit dress with colored glaze. I did without it because my visit was already in the door. In the next year I will present you the dressed Easter Bunny / Easter Bunny.