Instructions

To make the dough

1. Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
2. Lightly mix the ingredients together using the dough hook.
3. Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
4. Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
5. Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
6. The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
7. Lightly oil a large mixing bowl.
8. Place the dough inside the bowl.
9. Cover the dough with a clean tea towel.
10. Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
11. Once the dough has doubled in size, punch back the dough to release all of the air.
12. Gently knead the dough a few times, and then knead in all of the raisins.

To portion the dough

1. Pat the dough into a long log.
2. Portion the dough.
3. For each bunny, you will need 3 pieces weighing 20 g/0.7 oz (ears), 30 g/1 oz (head) and 50 g/1.8 oz (body). From this recipe, you should have enough dough for 12 bunnies, with a bit leftover. Weighing the pieces will help you to make nicely proportioned bunnies, but you can also simply guess the weight and improvise as you go.
4. Roll each piece of small dough into a smooth ball and set aside.

To shape the dough

1. Attach the heads to the bodies of each bunny by firmly pressing them together.
2. For the ears, roll the dough into an oval shape. Use a sharp knife to cut an incision in the middle of the dough, but only 3/4 down the length of the dough, to form the ears.
3. Loosely cover the bunnies with a sheet of cling film, and place them somewhere warm for about 20 minutes, or until they have puffed up slightly.
4. Repeat with the remaining dough. I tend to prepare 6 bunnies at a time, or enough to cover one baking tray.

To bake the Zopfhasen or Easter Bunny Rolls

1. Preheat the oven to 220°C/428°F (without fan).
2. Make the egg wash by lightly whisking together the egg and milk.
3. Brush the bunnies with some egg wash.
4. Insert the eyes on the bunnies.
5. Sprinkle pearl sugar generously over the body of the bunnies.
6. Bake for about 15-20 minutes, or until the bunnies are lightly golden. Check the bunnies at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.
7. The bunnies are cooked if an internal thermometer reads 85°C (185°F).
8. Gently remove the bunnies to a wire rack, and leave them to cool completely.