Easter Bunnies

• 75 ml milk
• 1 tablespoon milk, for brushing
• 21 g fresh yeast
• 50 g sugar
• 60 g butter
• 250 g flour
• 50 g low fat Quark (mascarpone cheese or firm yogurt alternatively)
• 1 egg
• 1 egg yolk, for brushing
• 4 raisins
• 12 slivered almonds

1. Warm the milk.
2. Mix with yeast and 2 tbs sugar.
3. Cover and set aside for 10 minutes.
4. Melt the butter and allow to cool a little.
5. In a big bowl combine flour, a pinch of salt, remaining sugar, quark, egg, butter and milk-yeast-mixture.
6. Work into a smooth dough.
7. Knead thoroughly for 4 minutes and then allow the dough to rise for approximately 30 minutes (it should double in size).
8. Divide dough into 4 equally-sized portions.
9. Assemble the bunnies: As a body roll out four long coils and form them into swirls (see pic).
10. As a head form 4 balls, which you cut at the top side to get ears (see pic.).
11. Then as a bunny tail make 4 little balls and add them to the swirl body.
12. Use the raisins (one each) as eyes and three along slivers each as whiskers.
13. Transfer the bunnies onto a parchment-lined baking sheet and allow to rise for another 10-15 minutes.
14. Mix egg yolk and 1 tbs milk and brush your bunnies with this.
15. Bake at 170C in the preheated oven for about 20 minutes.

milk, milk, fresh yeast, sugar, butter, flour, mascarpone cheese, egg, egg yolk, raisins, almonds

Taken from www.food.com/recipe/easter-bunnies-353191 (may not work)