Easter Bunnies

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

Instructions

1. Warm the milk.
2. Mix with yeast and 2 tbs sugar.
3. Cover and set aside for 10 minutes.
4. Melt the butter and allow to cool a little.
5. In a big bowl combine flour, a pinch of salt, remaining sugar, quark, egg, butter and milk-yeast-mixture.
6. Work into a smooth dough.
7. Knead thoroughly for 4 minutes and then allow the dough to rise for approximately 30 minutes (it should double in size).
8. Divide dough into 4 equally-sized portions.
9. Assemble the bunnies: As a body roll out four long coils and form them into swirls (see pic).
10. As a head form 4 balls, which you cut at the top side to get ears (see pic.).
11. Then as a bunny tail make 4 little balls and add them to the swirl body.
12. Use the raisins (one each) as eyes and three along slivers each as whiskers.
13. Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
14. Mix egg yolk and 1 tbs milk and brush your bunnies with this.
15. Bake at 170C in the preheated oven for about 20 minutes.