Germ Bunnies

Heat the milk to 40 °C and let the yeast melt in it. Then prepare butter, flour, salt, eggs, sugar and yeast milk into a smooth dough and let it rise for at least an hour. Then “whip” the dough together and let it rise repeatedly.

Form bunnies from the dough and place them on a baking sheet lined with parchment paper. Brush the bunnies with a mixture of egg yolk, salt and a little bit of whipped cream and decorate with raisins. Bake the bunnies at about 180 °C hot air (200 °C upper-lower heat) for about

12 minutes. The baking time and temperature depends on the size of the bunnies. (Bake very large bunnies very hot, then reduce heat a tiny bit and continue baking).

Bunny Variations:

Sitting bunny: form head from a smaller ball of dough, form body from a larger ball of dough. Assemble body and head, shape a bunny ear and a small “flower” from another piece of dough and place on head and body respectively. Decorate with one raisin per bunny as an eye.

Bunny from three dough balls: Form head, belly and little paws from three dough balls of the same size. For the paws, score the dough circle from the bottom to the center and press apart a little. Form two ears from another piece of dough and decorate with a tiny bit of dough for the nose and whiskers and two raisins for the eyes.

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