Breakfast bunnies
easy
60 mins
60 mins
Ingredients
- 1/4 l Milk
- 1 cube (42 g) fresh yeast
- 500 g Flour
- 50 g Sugar
- 50 g Butter or margarine
- 1 egg (size M)
- 1 pinch Salt
- 7-10 Tbsp Flour
- 1 Egg Yolk
- 7-10 Tbsp sugar writing, sesame seed, pumpkin seeds, sunflower seeds
- 7-10 Tbsp and pine nuts
Directions
- 1
Warm milk in a pot lukewarm. Dissolve yeast in it. Put flour and sugar in a mixing bowl and make a depression in the middle. Pour yeast milk into the flour bowl and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes.
- 2
Melt the fat and add it to the yeast dough with the egg and salt and work everything into a smooth dough. Let it rise again for another 15-20 minutes. Divide the dough into 10 equal pieces. Form rabbit heads from half of it. Form 2 Easter bunny ears each from the remaining pieces of dough. Place the ears on a baking tray lightly dusted with flour, brush the lower ends with water, place the heads on top and press them down lightly. Allow to rise again until the rabbit heads have visibly enlarged. Brush the rabbits with egg yolk and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 20 minutes. Take them out.
- 3
Place the ears on a baking tray lightly dusted with flour, brush the lower ends with water, place the heads on top and press them down lightly. Allow to rise again until the rabbit heads have visibly enlarged. Brush the rabbits with egg yolk and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 20 minutes. Take them out. Decorate with sugar lettering, sesame seeds, pumpkin, sunflower and pine nuts. Hares are best served fresh
- 4
30 minutes waiting time
Nutrition Facts
520 kcal
83 g
14 g
15 g
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