Breakfast Easter Bunny

Name: Breakfast Easter Bunny
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 500 g dark wheat flour (type 1050); 1/4 l milk (1,5 % fat); 1 TEASPOON liquid sweetener; 1 cube (42 g) Yeast; 80 g butter/margarine; 1 Egg (Gr. M); 1 pinch Salt; 7-10 Tbsp a few drops of baking aroma "bitter almond; 2-4 Raisins; 1 Hazelnut; 1 Egg Yolk; 1 TEASPOON Diabetic sweetness

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

500 g dark wheat flour (type 1050)
1/4 l milk (1,5 % fat)
1 TEASPOON liquid sweetener
1 cube (42 g) Yeast
80 g butter/margarine
1 Egg (Gr. M)
1 pinch Salt
7-10 Tbsp a few drops of baking aroma "bitter almond
2-4 Raisins
1 Hazelnut
1 Egg Yolk
1 TEASPOON Diabetic sweetness

Directions

1
Make a depression in the flour. Add lukewarm milk, sweetener and crumbled yeast. Mix with some flour. Cover and leave to rise for about 20 minutes.
2
Melt the fat, let it cool down. Add the egg, salt, flavour and 3-5 tbsp water to the flour. Knead. Leave to rise for about 20 minutes
3
Knead the dough and cut it into thirds. Form one part to the head and ears, one to the torso and one to the arms and feet. Put them together on a baking tray lined with baking paper to form the rabbit. Use raisins as eyes and nuts as nose. Leave for 15 minutes
4
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30-40 minutes. After approx. 20 minutes brush with egg yolk. Cool down. Mix diabetic sweetness with a few drops of warm water