Yeast Rabbits

Ingredients

• 250 ml lukewarm milk
• 30 g fresh yeast
• 1 tbsp whole grain sugar (20 g)
• 60 g soft butter
• 2 egg yolks
• 1 pinch salt
• 1 tbsp rum (or a splash of rum flavoring)
• 550 g spelt flour type 1050
• 1 egg yolk (for brushing)
• 1 Egg white
• 50 g powdered whole grain sugar
• 20 g dark couverture chocolate (for the eyes)
• 100 g marzipan (for the noses)
• 0.5 tsp baking cocoa

Instructions

1. 1.

   Stir yeast into milk with sugar until smooth. Add flour, salt, rum, egg yolks and butter pieces to another bowl, pour in the yeasted milk and knead everything into an elastic dough. Cover and let rise in a warm place for 45 minutes.

2. 2.

   Meanwhile mix marzipan with baking cocoa and shape 25 small balls for the noses. Beat one egg yolk with 1 tbsp water.

3. 3.

   Knead the dough thoroughly on a floured surface. Roll it out to 5 mm thickness and cut out rabbit heads with a round cutter.

4. 4.

   Cut various rabbit ears from the remaining dough, press them onto the heads and brush everything with the beaten egg yolk. Place on a parchment-lined baking sheet and bake in a preheated oven at 200 °C (fan 180 °C, gas: level 2–3) for about 10‑15 minutes until golden brown. Cool on a wire rack.

5. 5.

   Whisk egg white to stiff peaks, then take out 1 tbsp and gradually fold in powdered sugar until the glaze has sufficient firmness. Use this to pipe teeth and eyes onto the rabbit heads.

6. 6.

   Add a dab of melted chocolate to each eye and draw whiskers. Place a bit of glaze in the middle and set marzipan balls as noses.