Yeast Easter Bunny

Ingredients

• 2 tbsp whole cane sugar
• 240 ml lukewarm milk (3.5% fat)
• 500 g whole wheat flour
• 42 g fresh yeast
• 125 g butter
• 1 pinch salt
• 4 hard‑boiled eggs
• 1 tbsp Raisins
• 2 tbsp almond sticks

Instructions

1. 1.

   Whisk half the cane sugar with a little milk, place the flour in a bowl, press a well in the center, crumble the yeast into it, stir with the sugar‑milk mixture, dust the edges with a bit of flour and cover; let rise in a warm spot for about 20 minutes.

2. 2.

   Knead together the remaining sugar, butter, and salt, add enough of the rest of the milk to form an elastic dough, knead vigorously, cover and let rise for 30 minutes.

3. 3.

   Divide the yeast dough into four pieces, roll each into a 2 cm thick, 22 cm long oval. Cut out bunny shapes with a knife, stretch the ears slightly, place one egg on each belly, cross the ears over it. Decorate the faces with raisins and almonds. Place the bunnies on a parchment‑lined baking sheet and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 15 minutes. Remove and cool on a wire rack.