Easter bunny

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix quark, milk, sugar and vanillin sugar. Mix flour and baking powder, add to the quark mixture and knead with the dough hooks of the hand mixer. Remove from the bowl and continue kneading briefly with your hands.

2. 2

   Roll out to a thickness of approx. 1 cm on a lightly floured work surface. Cut out 5 round heads (approx. 11 cm Ø) e.g. with a soup cup. Knead the dough again and roll out again, possibly a little thinner.

3. 3

   Cut out 5 hearts as mouths and cut out and shape 10 ears. Place the heads on a baking tray lined with baking paper. Separate the egg. Coat ears, heart mouths and almond for the eyes with egg white and stick them on the heads.

4. 4

   Mix the egg yolk and cream and coat the bunnies with it. Bake in the preheated oven on the 2nd rack from below (electric oven: 175 °C/ gas: level 2) for 15-20 minutes. Let the bunnies cool down.

5. 5

   In the meantime, melt the white and whole milk couverture separately on a hot water bath. Put the couverture in a freezer bag, cut off a small corner and decorate the bunnies with it. Makes about 5 pieces.

Nutrition Facts

KCAL
500 kcal

CARBS
67 g

FATS
20 g

PROTEINS
13 g