Sweet Yeast Rabbits
Sweet yeast rabbits: Don’t worry about calories – yeast dough pastries are fortunately among the more figure-friendly treats!
Ingredients
- 200 ml milk (1.5% fat)
- 375 g flour
- 1 pinch salt
- 1 packet dry yeast
- 60 g sugar (3 tbsp)
- 1 egg
- 75 g butter (room temperature)
- 1 egg yolk
- 50 g chopped almonds (4 tbsp)
- 10 dried cranberries
Instructions
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1.
Warm the milk gently in a small saucepan. Mix flour, salt, yeast and sugar in a bowl.
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2.
Add one egg, lukewarm milk and butter. Knead with hand mixer attachments until smooth and elastic.
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3.
Dust a work surface with flour and transfer dough onto it. Knead by hand vigorously and shape into a ball.
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4.
Return to the bowl, cover with a kitchen towel and let rise in a warm place for about 40 minutes; the dough should roughly double in size.
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5.
Knead briefly again on floured surface and roll out to about 1 cm thickness. Cut out ten rabbit shapes with a 14x10 cm cutter (or use a cardboard template).
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6.
Line two baking trays with parchment paper and place the dough rabbits on them. Separate the remaining egg. Whisk yolk with milk and brush over the rabbits. (Reserve egg white for another use.)
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7.
Sprinkle almonds, press cranberries into the tops as eyes, and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2‑3) on the middle rack for 20‑25 minutes. Cool on a wire rack.
