Yeast Easter Bunnies

Hefeteig Osterhasen mit bunten Ostereiern.

Yeast Easter Bunnies

nut free • vegetarian
Prep Time: 1 hour
Baking time: 30 minutes
Total Time: 1 hour 30 minutes


For the dough:

  • 500 g flour
  • 90 g butter
  • 1 sacket dry yeast
  • 90 g sugar
  • 250 g milk
  • 1 egg

For the filling

  • 150 g ground pumpkin seeds
  • 20 g pumpkin seed flour
  • 125 g milk
  • 2 tbsp honey
  • 2 tbsp rum
  • 1 tsp cinnamon
Genusswelt entdecken und einkaufen


  • For the dough mix all the ingredients well and knead until you have a smooth dough.
  • Cover and leave for one hour.
  • In the meantime prepare the filling: Heat the milk. Remove from the heat and stir in the remaining ingredients and mix well. Set aside.
  • When the dough has doubled in volume, continue. Roll out the dough on a floured wooden plate. It shoul become a rectangle. Then spread the filling on the half of it.
  • Fold up the dough, the filling is in between, and cut into strips. Make the ends of the strips a little more pointed - for the ears - and form an "O" with ears.
  • Press an empty egg shell into the opening as a placeholder so that the space for the colored egg does not disappear during baking. Let rise again for 1/2 hour before baking.
  • Bake in a preheated oven at 180°C for 20-30 minutes


Do you want to have warm and fresh Easter bunnies in the morning?
Then prepare the Easter bunnies in the evening. Then place the finished yeast dough Easter bunnies on the baking tray lined with baking paper and let them rise for 1/2 hour.
Put the baking sheet in the fridge.
The next morning, first take the yeast dough bunnies out of the fridge and preheat the oven.
Bake at 180°C for 20-30 minutes.
Hefeteig Osterhasen vor dem Backen
Hefeteig Osterhasen am Blech
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4. April 2022 14:18

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Hi, I’m Ulrike

Ulrike Hamlitsch Rezepte Blog

Pumpkin seed oil runs through my story like a green thread:


I grew up in a village inn, where I was able to discover the multitude of Styrian flavours from a young age. And of course pumpkin seed oil as well.


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