Fluffy Homemade Easter Yeast Bunnies
Ingredients
- 230 ml milk
- 100 g butter (or neutral cooking oil)
- 500 g all-purpose flour (Type 405)
- 80 g sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 1 packet (7 g) active dry yeast
- 2 medium eggs
- Pearl sugar, for sprinkling
- All-purpose flour, for dusting
Preparation
Warm the milk with the butter pieces in a pot until lukewarm
In a mixing bowl, combine the flour, sugar, vanilla sugar, salt, and yeast
Add the lukewarm milk mixture and one egg to the dry ingredients
Using a hand mixer with dough hooks, knead for 5 minutes until a smooth yeast dough forms
Cover and let rest for 45 minutes
Divide the risen yeast dough into 8 equal pieces
From each piece, take a walnut-sized piece for the 'bunny puff'
Roll each of the eight large pieces into strands about 30 cm long
Roll the ends to a point
Shape the small dough pieces into balls
Lay each strand into a 'U' shape
Braid the dough ends together, leaving a hole at the bottom (the ends will form the ears)
Line baking sheets with parchment paper
Place the braided dough strands on the baking sheets with space between them, and put the dough balls in the holes
Let the Easter bunnies rest for another 15 minutes
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) convection
Whisk the remaining egg and brush it all over the bunnies
Sprinkle the 'bunny puffs' with pearl sugar
Bake in the preheated oven for about 15 minutes
Serve warm
Tips
Instead of pearl sugar, make a glaze by mixing 50 g powdered sugar and 1 tablespoon lemon juice, then brush it on the bunny puffs. Decorate with colorful non-pareil sprinkles
