Rye Bunny

Ingredients

Directions

1. 1

   Mix baking mix and dry yeast. Add just under 750 ml lukewarm water and knead everything into a smooth dough. Cover and leave to rise in a warm place until the dough has doubled. For the large rabbits, form 3 balls (approx. 6 cm Ø) and 3 balls (approx. 3 cm Ø) as a head. Then form 9 small balls as feet and tail and press them against the large balls. Sprinkle the bunny tails with salt, caraway and pepper as desired. Then form 6 (4 cm long) ears.

2. 2

   Form 3 smaller rabbits from the remaining dough. Put them on floured baking trays and let them rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 minutes. Remove the small pieces of rabbit from the oven a little earlier. Stick the rabbits together with small wooden skewers. Pin eyes with cloves, noses with juniper berries

3. 3

   Preparation time: approx. 2 hours