Yeast Dough Easter Bunnies
The yeast dough Easter bunnies from Spoonsparrow are a sweet eye-catcher for Easter Sunday!
Ingredients
- 300 g spelt flour
- 20 g fresh yeast
- 60 ml lukewarm milk
- 75 g sugar
- 250 g low-fat quark
- 1 egg (plus an extra yolk for brushing)
- 75 g softened butter
- 1 pinch salt
- 2 tsp grated orange zest
Instructions
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1.
Dissolve the yeast in lukewarm milk with 1 tsp sugar and stir until smooth. In a mixing bowl combine spelt flour, quark, egg, butter, salt, and orange zest; add the yeast mixture. Knead thoroughly into a smooth dough using the paddle attachment of an electric hand mixer, cover, and let rise in a warm place for about 45 minutes.
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2.
On a floured surface knead the dough again and roll it out to about 1 cm thickness. Cut out 20 bunny shapes, making slight cuts for ears. Place the bunnies on a baking sheet lined with parchment paper, brush with egg yolk, and let rise for another 15 minutes.
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3.
Bake in a preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for about 10–12 minutes until golden yellow. Remove the yeast dough Easter bunnies, allow to cool, and decorate with ribbons as desired.
