Easter bunny from yeast dough

Name: Easter bunny from yeast dough
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 500 g Flour; 120 g soft butter or margarine; 100 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 1 egg (size M); 1 cube (42g) fresh yeast; 200 ml Milk; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 6 Raisins to decorate; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

500 g Flour
120 g soft butter or margarine
100 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
1 egg (size M)
1 cube (42g) fresh yeast
200 ml Milk
1 Egg Yolk
1 TABLESPOON Whipped cream
6 Raisins to decorate
baking paper

Directions

1
Put flour, fat, sugar, salt, vanillin sugar and egg into a mixing bowl, crumble yeast on top. Warm the milk, pour in and knead into a smooth yeast dough with the dough hooks of the hand mixer.
2
Cover and leave to rise in a warm place for 30 minutes. Make a hare stencil (approx. 19 cm high and 9 cm wide). Knead the yeast dough with floured hands again. Roll out the yeast dough on a floured work surface to a thickness of approx. 1.5 cm.
3
Place the template on top and cut out the rabbit with a sharp knife. Place 3 rabbits each on a baking tray lined with baking paper. Whisk egg yolk and cream. Spread the rabbits with the egg cream, decorate with the raisins and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 15-20 minutes.
4
Results in 6 pieces.