Warm 350 ml of milk in a pot at lukewarm temperature. Take it off the stove and crumble the yeast into it. Stir until the yeast has dissolved. Mix flour, sugar, vanilla sugar and 1 pinch of salt in a very large mixing bowl.
Add yeast milk, 2 eggs and 125 g butter in pieces. Knead to a smooth dough with the dough hooks of the mixer. Cover and leave to rise in a warm place for about 45 minutes.
In the meantime, wash the raisins for the Klöben and drain them well in a sieve. Grease a box form (25 cm long; approx. 1 1⁄2 l capacity). Halve the dough. Knead the raisins under one half. Form the raisin dough into a roll of approx. 25 cm length and place it in the box form.
Leave again for at least 50 minutes in a warm place.
Line two baking trays with baking paper for the rabbits. Divide the rest of the dough into 8 equally sized pieces. Form each piece of dough into a strand of about 37 cm long. Cut off a piece of dough about 4 cm long and put aside.
Shape the ends of the strands slightly pointed. Then twist each strand into a cord from the middle. Don't twist them very close together in the middle, leaving a small opening for the bunny tails.
Twist the two cord ends as rabbit ears once more and pull them apart a little. Shape cut pieces of dough into small balls and place them in the openings of the cords as bunny tails.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Whisk 1 egg and 3 tablespoons of milk and brush the rabbits with 2⁄3 of the egg milk. Sprinkle the tails with sugar crystals. Cover the rabbits and let them walk for about 10 minutes.
Push the baking trays one after the other into the hot oven. Bake each rabbit for about 20 minutes. Take them out and let them cool down. Spread the dough in the tin with the rest of the egg milk. Bake in the oven at the same temperature for about 25 minutes.
Take out, let it cool for about 15 minutes, then turn out onto a cake rack. Let it cool down.