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  • 30g butter
  • 100ml milk
  • 250g flour
  • ½ packet of dry yeast
  • 40g raw cane sugar
  • 1 pinch of salt
  • Grated zest of an organic lemon
  • 1 medium egg
  • A few sugar crystals


  1. Melt the butter in a small pan, add 75ml milk and heat on a low heat until lukewarm. Mix the flour with the dry yeast, raw cane sugar, salt and grated lemon zest in a bowl. Separate the egg. Put the egg yolk for the icing to one side, mix the egg white into the flour mixture and fold in the lukewarm buttermilk. Thoroughly knead the dough for 10 minutes and then leave to prove in a covered bowl in a warm location for about 60 minutes.
  2. In the meantime preheat the oven to 180°C and prepare a baking tray with baking paper. Knead the dough through again and divide into 4 equal portions. For each one make a small piece into a ball and shape the rest into a roll about 35cm long.
  3. Lay these closely around the ball from underneath, cross them over it twice and lightly press the protruding “bunny ears” flat. Place them on the baking tray enough distance away from each other. Whisk the remaining milk with the egg yolk, brush it over the bunnies and sprinkle the “bunny tails” with the sugar crystals. Bake in the oven for around 20–25 minutes until golden brown.


Serve the Easter Bunny for Easter Brunch with spring leek butter. For this whisk 200g soft butter with 3 finely cut spring onions and 1 tsp. lime juice, place in a bowl and refrigerate until serving.