Easter Bunnies
Ingredients
Instructions
- Warm the milk.
- Mix with yeast and 2 tbs sugar.
- Cover and set aside for 10 minutes.
- Melt the butter and allow to cool a little.
- 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).
- 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.
- Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
- Mix egg yolk and 1 tbs milk and brush your bunnies with this.
- Bake at 170C in the preheated oven for about 20 minutes.
Nutrition & Diet Analysis (per serving)
1013
kcal
51% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).