Easter bunnies

Easter bunnies

Total: 2 hr 55 Min. | Active: 1 hr
Nutritional value / piece: 361 kcal
, Fat: 13 g
, Carbohydrate: 48 g
, Protein: 10 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

500 g light spelt flour
1 tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
80 g butter, cut into pieces
3 dl milk

To shape

8 spring carrots with just a little of the greens
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How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Shape ¼ of the dough into 16 small round legs and 8 long ears, make an incision in the ears with scissors. Cut the rest of the dough into 8 pieces, halve them and shape each into one ball for the head and one ball for the body.

Cut into the upper third at the sides to make the arms. Place carrots on top and the arms on top of them. Place the bunnies on a baking tray lined with baking paper and finish shaping them with the legs and ears.


Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.

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