Yeast Dough Bunny
easy
45 mins
45 mins
Ingredients
- 500 g Flour
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Salt
- 1 cube (42 g) Yeast
- 50 g Sugar
- 75 g Butter or margarine
- 1/4 l Milk
- 1 egg (size M)
- 1 TEASPOON Whipped cream
- 14 whole almond kernels (with
- 7-10 Tbsp skin)
- 7 Raisins
- baking paper
Directions
- 1
Put the flour, lemon zest and salt in a bowl. Stir yeast with 1 tablespoon of sugar until liquid. Add the remaining sugar to the flour and pour the yeast on top. Melt the fat and add the cold milk. Pour lukewarm milk-fat mixture to the flour and knead everything well with the dough hooks of the hand mixer.
- 2
Cover and leave to rise in a warm place for 15 minutes. Knead the dough with your hands and let it rise for another 15 minutes. Form a long roll from the yeast dough and cut into 7 equal pieces. Cut off 1/3 of each. Form rolls (15-16 cm long) from the larger pieces of dough and place them slightly bent on a baking tray lined with baking paper. Cut a ball for the tail from the smaller piece of dough and shape it. Form an oval ball from the rest of the dough and cut into it with a knife at the pointed end. Separate the egg, brush the dough pieces with egg white and put them together. Mix egg yolk and cream and coat the bunnies with it. Put on almonds as paws and raisins as eyes.
- 3
Form an oval ball from the rest of the dough and cut into it with a knife at the pointed end. Separate the egg, brush the dough pieces with egg white and put them together. Mix egg yolk and cream and coat the bunnies with it. Put on almonds as paws and raisins as eyes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-15 minutes until golden brown. Let them cool down. The bunnies taste best fresh for Easter breakfast
- 4
Per bunny approx. 1590 kJ/ 380 kcal
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