Bunny Easter Bread (Print Version)

# Ingredients:

→ Dough

01 - 1 cup (150g) self-raising flour

02 - 1 cup (270g) thick yoghurt

03 - Butter for greasing the dish

04 - A pinch of salt (1/4 teaspoon)

→ Optional Decoration

05 - Brush with melted butter

06 - Edible pen for drawing features

# Instructions:

01 - Crank up the oven to 180°C (or 360°F). Stir together the yoghurt, salt, and flour in a bowl until it forms dough. Add a bit more flour if it feels sticky.

02 - Break the dough into 6 parts (around 70g each). Roll each into a big ball (45g) for the 'head,' then make two smaller stubby rolls (12g each) for the 'ears.'

03 - Rub butter generously inside a large baking dish. Spread out the heads evenly, then press the ear pieces next to each head so they touch.

04 - Optional: brush the tops with butter before baking. Let them cook for 20 minutes. While warm, you can draw details with an edible marker and serve.

# Notes:

01 - You can swap self-raising flour with 1 cup plain flour mixed with 1 teaspoon baking powder.

02 - Store the dough in the fridge for up to 3 days, or freeze it for as long as 4 months.

03 - Tastes best when warm. Heat leftovers in the microwave for 10 seconds to freshen them up.

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