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Preparation Time : 60
Cook Time : 20
Total Time : 80
1tablespoon milk, for brushing
21g fresh yeast
50g low fat Quark (mascarpone cheese or firm yogurt alternatively)
1 egg yolk, for brushing
12 slivered almonds
Warm the milk. Mix with yeast and 2 tbs sugar. Cover and set aside for 10 minutes.
Melt the butter and allow to cool a little.
In a big bowl combine flour, a pinch of salt, remaining sugar, quark, egg, butter and milk-yeast-mixture. Work into a smooth dough. Knead thoroughly for 4 minutes and then allow the dough to rise for approximately 30 minutes (it should double in size).
Divide dough into 4 equally-sized portions. Assemble the bunnies: As a body roll out four long coils and form them into swirls (see pic). As a head form 4 balls, which you cut at the top side to get ears (see pic.). Then as a bunny tail make 4 little balls and add them to the swirl body. Use the raisins (one each) as eyes and three along slivers each as whiskers.
Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
Mix egg yolk and 1 tbs milk and brush your bunnies with this.
Bake at 170°C in the preheated oven for about 20 minutes.
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