Sweet easter bunnies (diabetics)

Name: Sweet easter bunnies (diabetics)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 50 g Dark chocolate (suitable for diabetics); 55 g Pistachio kernels; 1 egg (size M); 75 ml Milk; 1/2 cube (21 g) Yeast; 200 g Flour; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp liquid sweetener; 50 g soft butter or margarine; 175 g Low-fat curd; 36 Almond slivers; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

50 g Dark chocolate (suitable for diabetics)
55 g Pistachio kernels
1 egg (size M)
75 ml Milk
1/2 cube (21 g) Yeast
200 g Flour
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp liquid sweetener
50 g soft butter or margarine
175 g Low-fat curd
36 Almond slivers
baking paper

Directions

1
Coarsely chop the chocolate and pistachios, except for 12 for decorating. Separate the egg. Warm milk, dissolve yeast. Mix flour, lemon zest and salt. Add yeast milk, little sweetener, fat, curd and egg white. Knead everything to a smooth dough, kneading chocolate and pistachios into it. Cover and leave to rise in a warm place for about 45 minutes
2
Knead the dough again and cut it into 12 equal pieces. Form 6 pieces of rabbit bellies. From the remaining pieces form 6 heads, 12 foot balls and 12 ears. Brush the pieces with water and put them together to form bunnies. Place the bunnies on a baking tray lined with baking paper and leave to rise for about 15 minutes. Cut 6 of the remaining pistachios in half lengthwise. Press the pistachios and almonds onto the heads as faces. Whisk the egg yolks and brush the bunnies with them. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes
3
Results in 6 pieces