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Easter Bunnies

Easter Bunnies

Cooking Time

Preparation Time : 60

Cook Time : 20

Total Time : 80


Serves 4

  • 75ml milk

  • 1tablespoon milk, for brushing

  • 21g fresh yeast

  • 50g sugar

  • 60g butter

  • 250g flour

  • 50g low fat Quark (mascarpone cheese or firm yogurt alternatively)

  • 1 egg

  • 1 egg yolk, for brushing

  • 4 raisins

  • 12 slivered almonds


  • 01

    Warm the milk. Mix with yeast and 2 tbs sugar. Cover and set aside for 10 minutes.

  • 02

    Melt the butter and allow to cool a little.

  • 03

    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).

  • 04

    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.

  • 05

    Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.

  • 06

    Mix egg yolk and 1 tbs milk and brush your bunnies with this.

  • 07

    Bake at 170°C in the preheated oven for about 20 minutes.



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