Easter bunny from yeast dough

Name: Easter bunny from yeast dough
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Flour; 1 knife tip Salt; 1 egg (size M); 60 g Sugar; 50 g Butter or margarine; 1/4 l Milk; 1 cube (42 g) fresh yeast; 8 Raisins; 1 Egg Yolk; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Flour
1 knife tip Salt
1 egg (size M)
60 g Sugar
50 g Butter or margarine
1/4 l Milk
1 cube (42 g) fresh yeast
8 Raisins
1 Egg Yolk
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Sieve the flour into a bowl. Make a depression in the middle, add salt and egg. Sprinkle with 50 g sugar. Melt the fat and add cold milk, except for a tablespoon. Mix yeast and 10 g sugar.
2
Add yeast and lukewarm milk mixture to the flour and knead everything into a smooth yeast dough. Dust with flour, cover and leave to rise in a warm place for about 30 minutes. Knead the dough on a floured work surface and let it rise for another 15 minutes.
3
Form a roll from the dough and divide it into 8 equal pieces. Shape each piece of dough into a conical roll of about 12 cm in length. Cut deeply at the pointed ends and place 2 pieces inside each other to form a rabbit.
4
Press raisins for eyes. Put rabbits on a greased baking tray and let them rest for 5-10 minutes. Mix the egg yolks and the remaining milk and brush the rabbits with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
5
Makes 4 rabbits.