Place all the ingredients in the baking bowl in the order listed and mix with a mixer or food processor for about 5 minutes until the dough is smooth. Preheat the oven to 50 degrees for 5 minutes, turn it off and let the dough rise for about 15 minutes. Then knead it briefly and let it rise again for 15 minutes in the oven. Divide the dough into 10 pieces. Shape half of them into rabbit heads. Form 2 Easter bunny ears from each of the remaining pieces of dough. Place the ears on a lightly floured baking sheet, brush the bottom ends with water, place the heads on them and press down gently until smooth. Let rise again until the bunny heads have visibly enlarged. Whisk egg yolks with a tiny bit of water, brush the pastries with it, bake.
Circuit:
180 to 200 °C , 2nd rack v. U.
160 to 180 °C , convection oven
20 to 25 min.
Take out, cool a little bit. Decorate with pumpkin, sesame seeds, sugar writing, sunflower and pine nuts. The bunnies are best served fresh.
90 min.
of Hamburgische Electricitätswerke Ag
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