Sweet yeast bunnies

Ingredients for 4 servings:

• 500 g wheat flour
• 1 packet of dry yeast OR:
• ½ cube of yeast, fresh
• 100 g sugar, approx.
• 1 packet of vanilla sugar (Bourbon)
• 1 bottle of butter-vanilla flavoring
• 1 pinch of salt
• 250 ml milk, lukewarm
• 7 tbsp oil
• 1 tsp milk
• 2 tsp granulated sugar
• 2 almonds, halved, peeled
• 1 egg yolk, for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 15 minutes

For the dough with dry yeast: Mix the flour with the yeast, knead with the remaining ingredients for about 5 minutes until a smooth dough forms. Or for the dough with fresh yeast: Mix the yeast, sugar, vanilla sugar, and milk into a pre-dough and let stand at room temperature for 15 minutes. Sift the flour into a bowl and spread the remaining ingredients around the edges. Pour the pre-dough into the center and mix with a little flour. Knead everything into a smooth dough. Cover the yeast dough and let it rise in a warm place until it has visibly increased in size. Knead each dough briefly again on a lightly floured surface. Form the dough into a log and divide it into 4 equal pieces. Beat the egg yolk with the milk. For the bunny, roll 1/3 of each piece into 10 cm long logs, and the remaining pieces into 35 cm long logs. Form the long log into a loop to form the “bunny body” and place it on a baking sheet lined with parchment paper. Brush half of the side of a short roll with egg yolk milk and place it against the body to form the “head.” Cut about halfway into the top of the “head” and the “paws” with scissors. Brush the bunnies all over with the remaining egg yolk milk. Sprinkle the “tails” and “paws” with sugar. Cut the almond halves in half crosswise and press them into the dough to form the “eyes.” Note: I used a whole cube of yeast instead of 1/2 cube. You can also do this. You can also use raisins for the eyes. Electricity: Top/bottom heat: about 180°C (preheated) Fan oven: about 160°C (not preheated) Gas mark 2-3 (preheated) Baking time: about 20 minutes