Spring is in the air! Crocuses, snowdrops, and daffodils are blooming, and the sun is daring to peek through the clouds more often than not. Isn't it wonderful to see the world awakening from its hibernation and coming alive again?<\/p>\n\n\n\n
And every year around this time, you see more and more eggs on bushes and bunnies in gardens \u2013 it's Easter! Surprise your loved ones this year with these sweet, homemade yeasted pudding bunnies!<\/p>\n\n\n\n
I've actually been baking these pudding yeast bunnies for a few years now, and my family has loved them from the start! I was inspired to make these bunnies by this Chefkoch recipe for sweet yeast bunnies<\/a> and this recipe for vanilla pudding rolls<\/a>, which I simply combined. Without the custard filling, the bunnies were always a bit too dry and not sweet enough for my taste. In this combination, they are simply incomparably delicious!<\/p>\n\n\n\n What I've adjusted compared to the recipes linked above is the amount of yeast and the proofing time of the dough. Extending these times makes the dough more flavorful, and the fermentation during the rising time also makes the baked goods easier on the digestion. Another advantage is that the longer the dough rests, the yeast pudding bunnies stay fresh and moist for longer, meaning they don't dry out as quickly.<\/p>\n\n\n\n Even if you've never worked with yeast dough before or have no experience with it, this recipe shouldn't intimidate you. Because we prefer to use time rather than heat to let the dough rise, handling the dough is much easier. The yeast doesn't need to be \"activated\". To do that, you would usually mix the yeast with warm milk and sugar before adding it to the main dough. During this step, it's easy to \"kill\" the yeast if the milk is too hot. In this recipe, almost all of the ingredients can be used cold (from the fridge), so this shouldn't be a problem.<\/p>\n\n\n\n In terms of timing, I prefer to follow the following baking schedule for this recipe:<\/p>\n\n\n\n If you now feel like baking more with yeast, you can check out my Christmas Stollen recipe<\/a> . Please save this one for the next Christmas season! You can find more Easter recipes here on \u201csizzling & frizzling\u201d in the category of Easter<\/a>.<\/p>\n\n\n\n Let me know in the comments if you and your family are as excited about these sweet yeasted pudding bunnies as we are!<\/p>\n\n\n\n\n\nMore Time \u2013 Less Yeast<\/h2>\n\n\n\n
Baking Schedule<\/h2>\n\n\n\n
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