Yeast dough Easter bunnies
Whether with children or adults: Yeast dough Easter bunnies are always a hit! With this recipe from the organic hotel Grafenast they turn out especially delicious.
Ingredients
- 500 g Flour
- 1 Egg
- 60 g Sugar
- 50 g Butter or margarine
- 250 ml Milk
- 1 cube fresh yeast (42g)
- 1 Egg yolk
- Pinch Salt
- Raisins
Instructions
- Sift the flour into a bowl. Press a hollow in the middle, add salt, egg and 50g sugar. Melt butter and add 250ml milk. Crumble yeast into a small bowl, add 10g sugar and mix.
- Add yeast and lukewarm milk mixture to flour and knead with hands until smooth. Dust with a little flour and let it rise, covered with a kitchen towel, in a warm place for at least 30 minutes. Then knead on a floured surface and let rise again for 15 minutes.
- Divide dough into 8 equal pieces. Form a cone-shaped roll about 12 cm long from each piece, make a deep cut at one pointed end and place 2 pieces inside each other to form a bunny. Press on raisins as eyes. ORDivide dough into 10 pieces, 5 of which should be slightly larger. Roll these into a spiral for the body. Use the smaller ones to form the head with the ears and press on a raisin as an eye.
- Place bunnies on a baking tray lined with baking paper and let rest for 5-10 minutes. Mix egg yolk and 1 tablespoon milk and brush the bunnies with it. Bake in the preheated oven for approx. 20 minutes (200 °C upper-lower heat or 175 °C convection oven).