Warm the milk lukewarm. Crumble the yeast into the milk and dissolve it while stirring. Knead the baking mix, yeast milk and 2 eggs first with the dough hooks of the mixer, then with your hands to a smooth dough.
Cover and leave to rise for about 15 minutes. Line a baking tray with baking paper.
Halve the dough and set aside 1 portion of dough, covered. Form the first rabbit from the remaining dough: Cut the dough in half and form an oval rabbit body from one half on a little flour. Cut the other half of the dough in half again.
Remove 3 small balls from the first half of the dough for the ears and the tushy tail. Form ears from 2 balls and carve them lengthwise, form the tail from the 3rd ball. From the rest form a head.
Form the second half of the dough into 4 longish paws.
Whisk 1 egg yolk. Put the rabbit together on one half of a baking tray. To do this, press the legs a little flat at one end, brush them with some egg yolk and stick the flat side of the legs to and under the body.
Coat one side of the tushy tail with a little egg yolk and stick it to the bunny's bottom. Knead the rabbit head very well to the rabbit body. Knead the ears so firmly to the head that they lie on the back.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Form and assemble a second rabbit in the same way from the portion of dough set aside. Cut eyelashes, noses and toes into both rabbits with scissors.
Bake rabbit bread in the oven for 25-30 minutes. Let them cool down. Delicious with homemade jam, cheese and sausage.