German Easter Bunny Recipe
3 c. flour 1/2 c. sugar 1/2 tsp. salt 2 1/4 tsp. instant yeast 1/2 c. softened butter 1 /2 c. plus 2 T. lukewarm milk 1/2 c. quark/yogurt cheese 1 egg, separated Sesame seeds, sunflower seeds or nuts for decoration
Mix the flour, sugar, salt and instant yeast in a bowl. Use a dough hook on a mixer or a large spoon to mix in the milk, butter and quark. Knead 1-2 minutes, form into a ball, cover with plastic wrap and let rise for one hour. Take the dough ball and knead with very little or no flour for 1-2 minutes. Divide the dough into 6 pieces for 6 bunnies. Divide each piece again 2/3 to 1/3. From the larger piece, roll a rope about a foot long. Break off a bit for the tail and shape into a ball. Coil the rope into a bun and place on a baking sheet. Form an egg shape with the middle sized piece of dough. Snip the pointy end halfway down the middle to form ears. Affix the head and the tail with a little of the egg white to the body. Let rise in a warm place. Preheat oven to 350°F.
Decorate: Mix the egg yolk with 2 teaspoons of water and brush it over the bunnies. Decorate with seeds for whiskers, nose/eyes and tail. Bake at 350°F for 25 - 30 minutes, or until bunnies are golden brown and firm to the touch. Serve with butter.