Bread Easter Bunnies
ready in 2 h.
- For the dough
- 3 ½ cups all-purpose flour
- ¾ ounce Yeast (OR 5.5 g dried yeast)
- ½ cup lukewarm milk
- ¼ cup sugar
- ¼ cup butter
- 1 egg
- 1 egg yolk
- 3 tablespoons milk
- slivered almonds
- all-purpose flour (for the work surface)
Sieve the flour into a bowl and create a well in the middle. Mix together the yeast, milk and sugar and pour into the well. Dust with a little flour then cover and leave to rise in a warm place for around 15 min.
Add the butter and the egg and knead into a smooth dough. If necessary add more flour. The dough should not stick to your fingers. Cover and leave to rise for around 45 min.
Heat the oven to 180°C (160°C) 375°F, gas 5 and line a baking tray (or two) with grease-proof paper.
Re-knead the dough and roll out approx. 2-5 mm thick on a flour work surface. Cut out rabbit shapes and place on the prepared baking tray(s).
Mix together the egg yolk and the milk and brush onto the rabbits. Stick the almonds onto the ears and bake for around 5 min until golden brown. Remove from the oven and transfer to a wire rack to cool.
Melt the chocolate and fill into a piping bag to add details such as faces, buttons and feet. Decorate with sugar balls and leave to dry.