Yeast Hares

Name: Yeast Hares
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 cube (42 g) fresh yeast; 1 tablespoon (15 g) + 35 g sugar; 500 g + some flour; 1 package Vanillin sugar; 7-10 Tbsp grated peel and 2-3 tablespoons juice of 1/2 organic lemon; 7-10 Tbsp Salt; 75 g Butter; 1/4 l Milk; 1 Egg Yolk; 230 g (10 g) + 1 tablespoon + some icing sugar; 1 knife tip Cocoa; 50 g Marzipan raw mass; 4 Almond kernels (with skin); 2 Almond kernels (without skin); baking paper; 1 disposable piping bag or 1 small freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 cube (42 g) fresh yeast
1 tablespoon (15 g) + 35 g sugar
500 g + some flour
1 package Vanillin sugar
7-10 Tbsp grated peel and 2-3 tablespoons juice of 1/2 organic lemon
7-10 Tbsp Salt
75 g Butter
1/4 l Milk
1 Egg Yolk
230 g (10 g) + 1 tablespoon + some icing sugar
1 knife tip Cocoa
50 g Marzipan raw mass
4 Almond kernels (with skin)
2 Almond kernels (without skin)
baking paper
1 disposable piping bag or 1 small freezer bag

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Crumble yeast into a cup and stir with 1 tbsp. sugar (without additional liquid!) until liquid. Put 500 g flour, 35 g sugar, vanillin sugar, lemon zest and 1 pinch of salt in a bowl.
2
Melt the butter, add the milk and warm up lukewarm. Pour into the flour mixture. Add yeast and knead everything smooth with the hand mixer for about 3 minutes. Cover and leave to rise for 20-30 minutes.
3
Knead the dough again and cut in half. Form a tapering cone (approx. 25 cm long) from each half of the dough. Cut each cone from the pointed end to the middle. Press the other, thicker end slightly flat.
4
Place the rabbit heads offset on the baking tray, pull the ears slightly apart. Leave for 20-30 minutes.
5
Whisk the egg yolk and 2 tablespoons of water. Brush the heads with it. Bake in the preheated oven (electric range: 200°C/circulating air: 175°C/gas: level 3) for about 15 minutes. Let them cool down.
6
Mix 230 g icing sugar, lemon juice and approx. 1 tablespoon hot water to a thick icing. Set aside 2 teaspoons of icing for the eyes. Mix 1-2 teaspoons of icing with cocoa, fill into 1 disposable piping bag, put aside for decoration.
7
Mix the rest of the cast and 1-2 tbsp. hot water. The.
8
Brush the heads of rabbits with it.
9
Knead the marzipan and 1 tablespoon icing sugar with your hands. Roll out to some icing sugar about 3 mm thick. For the eyes, cut out 4 circles (approx. 4 cm Ø each), place them on the rabbit heads and press them down lightly.
10
Spill about 1/2 teaspoon of the white cast onto each eye. Place 1 almond (with skin) on each eye.
11
Form 4 rolls (each approx. 6 cm long; 1/2 cm Ø) from the rest of the marzipan (some marzipan may remain). Place 2 rolls each crossed as noses and mouths on the faces. Halve the almonds (without skin) lengthwise and press them into the icing as teeth.
12
Cut off a small corner of the piping bag with the dark cast at the bottom. Paint on eyelashes and whiskers. Leave to dry.