For the dampfl, mix yeast, lukewarm milk, a pinch of sugar and some flour and let it rise in a warm place, covered. As soon as the surface shows cracks, the Dampfl is ready for further processing.
All the remaining ingredients can now be mixed in and worked into a smooth dough. Allow this to rise properly once again.
Then beat the dough together, let it rise again and beat it together again. This creates a wonderfully fluffy Easter pastry later.
Divide and process the dough for the Easter bunny as follows: Form a 100 g piece into a strangerl and twist it into a snail. Leave one end protruding as a foot. Shape the other end as a short tail.
Form a 50 g piece of dough into a ball and shape it into a Weckerl. Cut the bun in half lengthwise with scissors and form ears. Place on the snail and press firmly. Insert a raisin as an eye.
Place on a baking tray lined with baking parchment, brush with egg and sprinkle with hail sugar. Let rise again in a warm place.
Then bake the Easter bunnies at 180 °C for about 15 minutes.
Preparation Tip:
This recipe is a real favorite of the kids!
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