Easter yeast hares

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm 100 ml of milk lukewarm. Crumble yeast into it and dissolve. Mix flour, sugar and vanillin sugar in a bowl and make a depression in the middle. Pour yeast milk into the hollow and mix with some flour from the rim. Cover with flour and leave to rise for about 15 minutes.

2. 2

   Add 150 ml milk, salt, butter and egg and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Form the dough into a strand on a floured work surface and divide into 7 pieces of approx. 80 g each and 7 pieces of approx. 40 g each. Shape each piece of dough into a cone shape. Cut approx. 2/3 at the narrow ends and place 1 large (body) and 1 small piece (head) inside each other to form a hare. Cut the raisins into small pieces and press them firmly together as eyes and nose. Place the rabbits on 2 baking trays lined with baking paper and let them rest for 5-10 minutes. Mix the egg yolks and 2 tablespoons of milk and brush the rabbits with it. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.

3. 3

   Cut the raisins into small pieces and press them firmly together as eyes and nose. Place the rabbits on 2 baking trays lined with baking paper and let them rest for 5-10 minutes. Mix the egg yolks and 2 tablespoons of milk and brush the rabbits with it. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Serve lukewarm or cold. Serve with butter and jam.

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
59 g

FATS
16 g

PROTEINS
9 g