Sweet Easter bunnies made from yeast dough

Name: Sweet Easter bunnies made from yeast dough
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: 8
Cuisine: Switzerland
Ingredients: 250 g flour; little lemon zest; 140 g milk; 20 g eggs; 15 g yeast; 40 g butter; 4 g salt; 80 g chocolate drops; 1 pc. egg; 1 pc. egg yolk; 1 pinch of salt and sugar

Spring is here! Daffodils and forsythia are blooming everywhere in a rich yellow, and tulips are competing to bloom in a dazzling array of colours. A feast for the eyes.

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

As always, you’ll find the recipe to download at the end of this post.

Key figures

Quantity: 8 pieces

Baking time: approx. 10–12 minutes

Difficulty: Easy

Shelflife: 3 days

Yeast dough

White flour		250 g
Zest of one organic lemon		a little
milk		140 g
Whole egg \| whole egg, beaten		20 g
yeast \| fresh		15 g
Butter		40 g
Salt		4 g
Chocolate drops \| suitable for baking		80 g

Ice cream sandwiches

Egg		1
Egg yolk		1
Salt & sugar		1 pinch

Cookie Cutter Bunny Sitting Large

Ready-to-ship quantity: more than 20 pieces

CHF8.50

Chocolate drops Dark, Bakeproof

Ready-to-ship quantity: more than 20 pieces

CHF12.90

Professional rolling pin set, 3 sizes

Ready-to-ship quantity: more than 20 pieces

CHF14.90

Making the yeast dough

Place the plain flour and a little zest from an organic lemon into a dough mixer. In a one-litre container, mix together the milk, whole egg and yeast, then add this mixture to the flour. Mix the ingredients on setting 1 or a low speed for 1 minute. Then add the butter and mix for a further 4 minutes on a low speed. Finally, add the salt and knead the dough for a further 3 minutes on setting 2 or a faster speed. The dough should then be very soft and slightly sticky. Place the finished dough in a lightly oiled bowl, cover with cling film and leave to rest at room temperature for 20 minutes. The dough won’t rise much during this time; instead, it will relax, making it easier to roll out. After 20 minutes, shape the dough into a ball and, using a rolling pin, roll it out on a lightly floured surface to a thickness of about 1 cm. Then dip the rabbit-shaped cookie cutter into a little flour and cut out the shapes from the dough.

Keep kneading the leftover dough together and rolling it out again until all the dough has been used up. Place the cut-out bunnies on a baking tray lined with baking paper, cover with cling film and leave to rest for 20 minutes. In the meantime, preheat the oven to 200 °C (fan).

Baking tray with perforation aluminum 43 x 35 cm

Ready-to-ship quantity: more than 20 pieces

CHF27.80

Baking paper 42 x 33 cm, 25 pieces

Ready-to-ship quantity: 8

CHF4.95

Baker brush, 40 mm

Ready-to-ship quantity: more than 20 pieces

CHF8.00

Preparing the icing and finishing the cake

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

After 20 minutes, brush the bunnies twice with a little egg wash. Use a halved sultana for the eye and press it in firmly. Cut the rabbit’s ear in half with a knife and shape the ears as you like. It looks lovely if you sprinkle the little tail with coarse sugar.

Now bake the yeast bunnies in the oven at 200°C (fan oven) for about 10–12 minutes until they are a golden brown. Once baked, leave the bunnies to cool. Now tie a little ribbon around each bunny’s neck. And there you have it – these lovely bunnies are ready for your Easter brunch! Have fun baking them.

Storage and shelf life

It’s best to store your yeast bunnies in an airtight container at room temperature. They’ll keep for up to 3 days. Of course, they taste best when fresh, as they simply become drier over time.

Nutritional information per 100 g

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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