Easter Bunny Yeast Cakes
Dissolve the yeast in the milk and combine with all other ingredients in a mixing bowl. Knead thoroughly with the dough hook of a hand mixer. Let sit in a warm place (such as an oven set anywhere between 40-50°C, approximately 100-120°F) for about 30 minutes.
Knead the dough on a floured surface and divide into 16 parts. Form each part into a ball and flatten slightly. With a knife, cut the balls into the shape of a rabbit's head, with 2 ears. Place all on a parchment paper-lined baking sheet. Whisk egg yolk with milk and coat the rabbit heads with it. Insert raisins for eyes and nose and use almonds as eyebrows and teeth. Bake at 180°C (approximately 350°F) for about 12-15 minutes.