Adorable Easter Bunnies Made from Yeast Dough
·Dough
Melt the prepared margarine (or butter) in a pot. Prepare some lukewarm water. Put all the ingredients, including the melted fat, into the bowl of a stand mixer and knead into a smooth, non-sticky dough. You can also knead it by hand. Let the dough rise in a warm place for an hour.
Rolling the strands
Once risen, knead the dough briefly and divide it into eight equal pieces. Roll each piece into a long strand, cutting off a small piece for the tail. Taper the ends of the strands into points — these will be the bunny's ears.
Tail and ears
Shape each strand into a bunny form. Take the small piece set aside for the tail and roll it into a tiny knot, then tuck it into the hole left for the tail. You can flatten the ears slightly.
Proving under a tea towel
Arrange the bunnies on a baking sheet lined with parchment paper. Cover with a tea towel and let them prove for half an hour.
Egg wash, sprinkle, and bake
Brush with beaten egg and sprinkle the tails with white sesame seeds. Bake the bunnies in an oven preheated to 180°C for 20 to 25 minutes, until golden brown.
