Brunch Easter bunny

Name: Brunch Easter bunny
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1/4 l Milk; 1 cube (42 g) Yeast; 500 g Flour; 50 g Sugar; 50 g Butter or margarine; 1 egg (size M); 1 pinch Salt; 7-10 Tbsp Flour; 7-10 Tbsp Pine nuts and peppercorns; 2 Egg Yolk

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1/4 l Milk
1 cube (42 g) Yeast
500 g Flour
50 g Sugar
50 g Butter or margarine
1 egg (size M)
1 pinch Salt
7-10 Tbsp Flour
7-10 Tbsp Pine nuts and peppercorns
2 Egg Yolk

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.
2
Cover the pre-dough and let it rise in a warm place for about 15 minutes. Melt the fat, add the egg and salt to the yeast pre-dough and work into a smooth dough. Let it rise for another 15 minutes.
3
Divide the dough into 12 equally sized pieces. Shape 6 pieces into rabbit bellies. From the remaining pieces of dough form two ears, head and rabbit feet. Brush formed dough with water. Put together as a bunny on a floured baking tray.
4
Let it go for another 15 minutes. Decorate with pine nuts and peppercorns. Brush with whisked egg yolk. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes.
5
Tastes best when fresh.