Easter bunnies

Total time: 2hr 55m
Preparation Time: 60m

For 8 piece

Nutritional Information

Contains 361 Kcal, 10g Protein, 48g Carbohydrates, 13g Fat


  • Yeast dough
  • 500 g light spelt flour
  • 1 tsp salt
  • 3 tbsp sugar
  • 80 g butter, cut into pieces
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl milk
  • To shape
  • 8 spring carrots with just a little of the greens

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  • Yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • To shape

    Shape ¼ of the dough into 16 small round legs and 8 long ears, make an incision in the ears with scissors. Cut the rest of the dough into 8 pieces, halve them and shape each into one ball for the head and one ball for the body. Cut into the upper third at the sides to make the arms. Place carrots on top and the arms on top of them. Place the bunnies on a baking tray lined with baking paper and finish shaping them with the legs and ears.
  • Bake

    Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.

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