This yeast dough is really easy to make. After proofing, divide it into 30 equal pieces and shape them into little bunnies. Brushed with egg yolk and decorated with colourful sprinkles, they are a real eye-catcher on the Easter breakfast table.
1 kilogram of light spelt flour
1-2 cubes of yeast
1/2 litre milk, lukewarm
100 grams butter
100 grams sugar
2 eggs
1 good pinch of salt
1-2 egg yolks to coat
Colourful sprinkles to taste
1. Sieve the flour into a bowl.
2. Dissolve the yeast in a little of the lukewarm milk.
3. Melt the butter without letting it brown.
4. Gradually add the yeast, milk, butter, salt, sugar and eggs.
5. Mix everything well and knead well until a ball of dough can be formed.
6. Leave to rest in the bowl, covered with a kitchen towel, for 1/2-3/4 hour until the dough has doubled in size.
7. Knead the dough briefly and divide into 30 equal pieces.
8. Shape each piece into a strand and a small ball.
9. Shape the strand into a U, twist the two upper tips together as ears and place the ball of dough in the resulting opening.
10. Brush the bunnies with egg yolk and decorate the tails with 1 teaspoon of coloured sprinkles.
11. Bake the Easter bunnies in a preheated oven at 200°C for 15-20 minutes until golden brown.
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