Yeast Easter bunnies from the tin

Name: Yeast Easter bunnies from the tin
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 cube (42 g) Yeast; 1 TABLESPOON + 35 g sugar; 500 g Flour; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 pinch Salt; 75 g Butter; 1/4 l Milk; 1 Egg Yolk; 250 g Icing sugar; 3 TABLESPOONS Lemon juice; 50 g Marzipan raw mass; 4 Almond kernels with skin; 1 knife tip Cocoa powder; 2 Almond kernels without skin; 7-10 Tbsp Flour and icing sugar; baking paper; 1 Disposable piping bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 cube (42 g) Yeast
1 TABLESPOON + 35 g sugar
500 g Flour
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 pinch Salt
75 g Butter
1/4 l Milk
1 Egg Yolk
250 g Icing sugar
3 TABLESPOONS Lemon juice
50 g Marzipan raw mass
4 Almond kernels with skin
1 knife tip Cocoa powder
2 Almond kernels without skin
7-10 Tbsp Flour and icing sugar
baking paper
1 Disposable piping bag

Directions

1
Put yeast and 1 tablespoon of sugar in a cup and stir until the yeast becomes liquid. Put flour, 35 g sugar, vanilla sugar, lemon zest and salt into a mixing bowl. Melt butter in a saucepan, add cold milk and pour the lukewarm mixture into the flour. Add yeast and knead everything together with the dough hooks of the hand mixer for about 3 minutes to a smooth yeast dough. Cover the dough and let it rise in a warm place for 20-30 minutes
2
Knead the yeast dough again briefly and cut in half. Form an approx. 25 cm long tapering cone from each half of the dough. Cut the cone from the pointed end to the middle. Press the other, thicker end slightly flat. Place the rabbit heads slightly offset on a baking tray lined with baking paper, pulling the ears slightly apart. Let the rabbit heads rise for 20-30 minutes. Mix the egg yolk and 2 tbsp. water and brush the rabbit heads with it. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Leave to cool on the baking tray
3
Mix icing sugar (up to 1 tablespoon = 10 g), lemon juice and approx. 1 tablespoon hot water to a thick icing. Take off 1 tbsp. of the icing and put it aside. Stir the rest of the icing a little thinner with 1-2 tbsp. hot water and brush the two rabbit heads with it
4
Knead the marzipan and 1 tablespoon icing sugar. Dust the work surface thinly with icing sugar, roll out the marzipan on top. For the eyes, cut out 4 circles (approx. 4 cm Ø each), place them on the rabbit's heads and press them down lightly. Pour about 1/2 teaspoonful of the white icing onto each eye and place an almond with skin on top. Mix the rest of the icing with cocoa, put it into a disposable piping bag and cut off a small tip. Shape the rest of the marzipan into 4 small rolls about 5 mm thick and 5-6 cm long. Place 2 rolls crossed as nose and mouth on each hazel face (approx. 20 g marzipan remains). Cut the almonds without skin in half lengthwise and press them into the icing as little teeth. Paint on eyelashes and whiskers with the dark cast. Let everything dry well
5
waiting time approx. 1 3/4 hours