Sweet Easter bunnies made from yeast dough

Spring is here! Daffodils and forsythia are shining bright yellow everywhere and tulips are blooming in a variety of colours. A feast for the eyes.

The sweet Easter bunnies made from yeast dough are a feast for the taste buds. These cute bunnies are a must on your festive Easter table. We'll show you how easy it is to bake and decorate them yourself.

As always, you will find the recipe to download at the end of the article.

Most important key data

Quantity: 8 pieces

Baking time: approx. 10-12 minutes

Difficulty level: Easy

Shelf life: 3 days

Yeast dough

White flour		250 g
Zest of one organic lemon		a little
Milk		140 g
Whole egg whisked		20 g
Yeast \| fresh		15 g
Butter		40 g
Salt		4 g
Chocolate drops \| bakeproof		80 g

Ice cream sticks

Egg		1 pc.
Egg yolk		1 pc.
Salt & sugar		1 pinch

Cookie Cutter Bunny Sitting Large

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Chocolate drops Dark, Bakeproof

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Professional rolling pin set, 3 sizes

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Making the yeast dough

Put the white flour and a little grated organic lemon into a dough mixer. Mix the milk, whole egg and yeast together in a litre container and add to the flour. Mix the ingredients for 1 minute at 1 speed or low speed.

Then add the butter and mix for a further 4 minutes at low speed.

Finally, add the salt and knead the dough for a further 3 minutes on speed 2 or faster.

The dough should then be very soft and a little sticky. Place the finished dough in a lightly oiled bowl, cover with plastic wrap and leave to rest at room temperature for 20 minutes. The dough will not rise much during this time, but will relax, making it easier to roll out.

After 20 minutes, shape the dough into a ball and roll out to a thickness of approx. 1 cm on some flour using rolling pins. Then dip the rabbit cutter in a little flour and cut out the dough.

Knead the leftover dough together again and again and roll out again until the dough has been used up. Place the finished bunnies on a baking tray lined with baking paper and leave to rest for 20 minutes, covered with a pastry bag.

In the meantime, preheat the oven to 200 °C fan oven.

Baking tray with perforation aluminum 43 x 35 cm

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Baking paper 42 x 33 cm, 25 pieces

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Baker brush, 40 mm

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Production of the ice cream sticks and finalisation

Pass the whole egg and egg yolk through a sieve, then add a pinch of salt and sugar and mix well.

After 20 minutes, brush the rabbits twice with a little egg wash. Use a halved sultana for the eye and press it in deeply. Cut the hare's ear in half with a knife and arrange the ears as desired. It looks pretty if you sprinkle the tail with sugar crystals.

Now bake the yeast bunnies in the oven at 200°C fan oven for approx. 10-12 minutes until golden yellow. Leave the bunnies to cool after baking. Now tie a personalised stitch around the neck of each bunny. And these beautiful bunnies are ready for your Easter brunch! Have fun baking them.

Storage and shelf life

It is best to store your yeast bunnies in an airtight container at room temperature. This will keep them for up to 3 days. Of course, they taste best fresh, as they simply become drier over time.

Nutrition declaration per 100 g

Posted in: Seasonal recipe ideas, Spring & Easter

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Super Idee
By: Karin On 2025-03-07
Rating:
★★★★★ (5.0)

Habe das Rezept ausprobiert und bin sehr zufrieden mit meinem Ergebnis! Werde die Osterhasen zu Ostern nochmal machen.

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Sweet Easter bunnies made from yeast dough