Breakfast Easter Bunny

Name: Breakfast Easter Bunny
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1/4 l Milk; 500 g Flour; 1 (7 g) bag of dry yeast; 1 egg (size M); 75 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 50 g soft butter or margarine; 1 Egg yolk (size M); 2-4 Raisins; 1 Hazelnut; 7-10 Tbsp brown lipstick; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1/4 l Milk
500 g Flour
1 (7 g) bag of dry yeast
1 egg (size M)
75 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
50 g soft butter or margarine
1 Egg yolk (size M)
2-4 Raisins
1 Hazelnut
7-10 Tbsp brown lipstick
baking paper

Directions

1
Warm up the milk. Mix flour and yeast well. Add egg, sugar, salt, vanilla sugar, fat and milk and knead to a smooth dough. Leave to rise in a warm place for about 45 minutes. Whisk the egg yolk and 2 tablespoons of water. Knead the yeast dough again well and divide into three. Shape one third into head and ears, the second third into the torso and the last third into paws and arms.
2
Place the rabbit on a baking tray lined with baking paper. Put raisins and nuts as eyes and nose on the head. Bake rabbits in a preheated oven (electric cooker: 200 °C / gas: level 3) for 30-40 minutes. Halfway through the baking time, brush the rabbits with whisked egg yolk. Remove from the oven and decorate with brown sugar lettering as desired. Results in about 20 pieces