Easter Bunnies

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 75 ml milk
• 1 tablespoon milk, for brushing
• 21 g fresh yeast
• 50 g sugar
• 60 g butter
• 250 g flour
• 50 g low fat quark (mascarpone cheese or firm yogurt alternatively)
• 1 egg
• 1 egg yolk, for brushing
• 4 raisins
• 12 slivered almonds

Recipe

• 1 warm the milk. mix with yeast and 2 tbs sugar. cover and set aside for 10 minutes.
• 2 melt the butter and allow to cool a little.
• 3 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).
• 4 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.
• 5 transfer the bunnies a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
• 6 mix egg yolk and 1 tbs milk and brush your bunnies with this.
• 7 bake at 170°c in the preheated oven for about 20 minutes.