Yeast Bunnies

Warm 230 ml of milk to lukewarm.

Place the flour in a bowl and make a well in the center.

Crumble the fresh yeast into the well and mix it with 3 tbsp of milk and 1 tsp of sugar.

Let the starter rest for 15 minutes until it shows visible bubbles.

Add 185 ml milk, the remaining sugar, melted butter, the egg, salt and lemon zest, and knead everything into a smooth dough.

Cover the dough and let it rise in a warm place for about 30 minutes.

Roll out the dough to about 1 cm thickness.

Let the rolled-out dough rest for 10 minutes.

Preheat the oven to 200 °C and line a baking tray with baking paper.

For each bunny, cut out two circles (12 cm for the body, 8 cm for the head); shape ears and paws from the remaining dough.

Whisk the egg yolk with 2 tbsp of milk and use it to assemble the bunny parts on the baking tray.

Let the shaped bunnies rest again for about 10 minutes.

Brush the bunnies with egg yolk and, if desired, decorate with almonds, pearl sugar, raisins and candied cherries.

Bake the yeast bunnies for 10–15 minutes until golden brown.

Let the bunnies cool on a wire rack and, if desired, add further decoration (e.g., icing or chocolate candies) afterwards.