Yeast dough – Easter bunnies

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 1 pinch of salt
• 1 cube of yeast
• 300 ml milk, low-fat
• 1 tsp milk, low-fat for brushing
• 75 g butter
• 2 egg yolks
• 1 tbsp almond slivers
• 1 tbsp raisins
• Marzipan – Carrots

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

makes 10 pieces

Place the flour, sugar, and salt in a mixing bowl and make a well in the center. Crumble the yeast. Heat 100 ml of milk to lukewarm, then add it to the well along with the yeast. Stir in a little flour, starting from the edges, then cover and let rise in a warm place for about 15 minutes. Heat 200 ml of milk. Melt the fat in it. Add to the pre-dough along with 1 egg yolk and knead everything together until smooth. Cover and let rise for about 30 minutes. Shape half of the dough into a log and divide into 10 pieces. Shape into balls and place on 2 baking sheets. Shape 2/3 of the remaining dough into a log and divide into 10 pieces for the heads. Shape the dough pieces into cones and cut 2/3 open at the tip for the ears. Put the dough balls and heads together and press down lightly. Shape the remaining dough into feet and arms and press them onto the body. Halve the raisins and press them into the dough for the eyes and nose. Press the almond slivers into the dough to create “teeth.” Mix the remaining egg yolk and 1 teaspoon of milk. Brush the mixture over the bunnies. Bake in a preheated oven at 200°C (175°C fan/gas mark 3) for about 10 minutes. Let cool and decorate with the marzipan carrots.