Ingredients for 8–10 bunnies
70 g butter
600 g spelt flour
80 g sugar
1 pack of dried yeast
1 pinch of salt
300 ml milk
1 egg

You also need
1 egg to glaze
some coarse sugar to sprinkle

Preparation
Melt the butter in a saucepan on low heat. Leave to cool down slightly.

Combine the flour, sugar, yeast and salt in a mixing bowl. Use a wooden spoon to mix the dry ingredients, then make a hollow in the middle. Add the milk, egg and melted butter. Knead the ingredients into a dough either manually, using a handheld mixer with a dough hook or in a food processor. If you are using a food processor, first knead the dough on the lowest setting for four minutes, then on the highest setting for two minutes.

Put the dough in a floured bowl and cover it with a kitchen towel, then leave it to rise for about an hour.

Heat your oven to 200 °C (conventional setting). Line a baking tray with parchment.

Dust your work surface with a little flour.
Remove the dough from the mixing bowl and divide it into eight equally sized parts. Take a little dough from each part and roll it into a small ball. This will be the bunnies’ fluffy tails.
Roll the remaining pieces of dough into elongated shapes with slightly pointy ends. These will be the bunnies’ ears.

Put one ball in the middle of each pair of ears. Cross the ends of each pair of ears twice behind the tail as if you are making a braid. Adjust the shape of the ends a little, then flatten them.

Place the bunnies on a baking tray. Whisk the egg with a fork. Brush the egg over the bunnies. Sprinkle coarse sugar over the tails.

Bake for 20 minutes until golden brown.

Serve for Easter brunch with a little butter, honey and home-made jam. They taste best while they are still warm.

Recipe: Jessica Lerchenmüller, vollmundig.org