Yoghurt Bunnies with Almonds

At Easter yeast-pastries are of course absolutely classical. Refined with yoghurt and almonds the Easter bunny tastes deliciously fresh and juicy. I just give you the total quantity right away as the bunny also is a great gift idea these days ;-)

For 8 little Easter bunnies:
For the yeast-dough:
9 oz. spelt flour (275 g, Type 630)
½ oz. raw-cane-sugar (15 g)
1 sachet of vanilla sugar
1/4 teaspoon salt
1 tablespoon almond butter (40 g)
1/2 sachet dry yeast 
2 oz. soy-yoghurt, almond (50 g)
1 fl. oz. oil (20 ml)
3 fl. Oz. almond-drink or any other unsweetened vegan milk (100 ml)
Some vegan cream to brush over the pastries

Mix the flour, sugar, vanilla sugar and salt in bowl. Dissolve the yeast into about 1 fl. oz. of the almond-drink and let it rise. Add the almond-butter, yoghurt, oil and the remaining almond-drink to the flour mix. Work it for about 5 minutes with your hands until the dough becomes smooth. Grease a mixing bowl with some oil and form the dough in it to a ball. Cover it with a dish towel and let it rise for about 2 hours. Due to the almond-butter the dough won’t double its volume within this period but will finish rising during baking. 

 

Dust your working space with some oil and portion 8 pieces out of the dough. At a time separate a small piece for the cute bunny tail. Form the bigger portions to about 6 inch (15cm) long dough strands and twist them two times within themselves. Form the small separated pieces to a tail and put it in the middle. Lay the pastries on a baking tray lined with baking parchment and bake them at about 350°F (180°C) at top/bottom heat for about 15 minutes till they become light-golden. 

 

Have a lot of fun trying out this recipe! Eagerly looking forward to Easter… ;-)