For the Easter bunnies in the clay pot, first prepare a dampfl. To do this, put the flour in a bowl and form a hollow with a wooden spoon. Pour a third of the lukewarm milk into it and crumble the yeast into it. Mix with a little flour from the edge and dust the surface with a little flour. Cover with a harness and let rest in a warm place until cracks appear on the surface.
Warm the butter slightly and mix with sugar, egg yolks, salt and lemon zest. Add the butter-sugar-egg mixture to the ripe dampfl and knead well. Cover and let rest in a warm place for another 30 minutes.
Dust the clean clay pans with flour and place them side by side on a baking sheet.
Form the yeast dough into a roll on a floured work surface. Cut slices from half of the dough and shape into small balls. Place the balls in the clay pots, place a dishcloth over them and let rise again.
Cut slices from the remaining dough and shape into eggs. Place on a second baking sheet a little apart and flatten a bit. For the ears, cut the dough pieces with a knife on the pointed side. Let rise as well.
Bake the clay pots with the “rabbit bellies” in the preheated oven at 180 °C until golden brown – brush the “bellies” with egg yolk before baking. Remove from the oven.
Now finish the bunny heads: Press three raisins each for the eyes and mouth into the dough and d