"honey bunny"

An airy dough with a light note of honey! A delicious yeast bunny for your Easter brunch!

Preparation:
Melt the butter and let cool slightly.
Put the milk in a bowl, sprinkle the yeast and sugar over it and let it rest for about 5 minutes,
until bubbles form. Add the honey, egg, egg yolk, butter, salt and 375g flour and continue kneading,
until the dough becomes smooth and elastic.
Now knead the dough vigorously with your hands.
Place dough in a lightly greased bowl, cover with plastic wrap and set in a warm place let rise for about 1 hour until the volume has doubled.
Knead the yeast dough again and divide into about 8 equal portions.
Then the Form portions into balls. Roll the balls into strands and cut a small piece from each strand cut off to form a ball again to form the bunny's tail.
Lay the strand in a "U" shape and intertwine accordingly.
Leave a small hole in the Apex of the "U" on which the tail ball is placed.
Put the bunnies on the sheets and die Pull the ends apart as "little ears" so that they stick out a little.
Now cover with plastic wrap and on let rise in a warm place for about 1 hour.
Preheat the oven to 175°C. Bake the bunnies for 15-20 minutes until lightly browned.
In the meantime, mix butter with honey. Take the bunnies out of the oven and take them with you right away brush with the honey-butter mixture.
Good Appetite