Easter Bunnies

Soft, sweet Easter bunnies perfect for Easter! Flavored with orange zest and a sprinkle of sugar on top.

• 470 g all-purpose flour
• 50 g sugar
• 1 tsp cardamom
• 1 tsp salt
• 1 packet dry yeast
• 1 egg (room temperature)
• 3 dl milk (lukewarm)
• Zest of 1 orange
• 50 g butter (room temperature)

• Combine flour, sugar, cardamom, salt, dry yeast, egg, milk, and orange zest in a stand mixer and knead for 10 minutes.
• Add the butter and continue kneading for another 5–10 minutes until the dough is smooth and elastic.
• Cover and let the dough rise for about 1 hour.
• Divide the dough into equal parts, making large and small pieces, one large for the body and one small for the head for each bunny.
• Shape the large pieces into round balls (body) and the small pieces into oval balls (head). Place one small piece next to each large piece on a baking sheet lined with parchment paper.
• Cover and let rise for an additional 30 minutes.
• Snip a notch in the small balls and gently pull out to form ears. When cutting the ears, it can help to use sharp scissors dipped in a little oil.
• Bake in the middle of the oven at 200°C for
• 14–15 minutes. (Baking time depends on size)
• Cool. Brush with melted butter and sprinkle with sugar if desired.

Soft, airy, and full of Easter spirit!