Easter bunnies

Preparation

• 1
  Heat the Kölln oat drink until lukewarm, add sugar and crumble in the yeast. Mix the flour, Kölln instant oat flakes and salt together. Add margarine and yeast liquid and knead into a smooth, firm dough. Then let it rise in a warm place for at least 90 minutes.
• 2
  Knead the dough carefully again until it has a smooth consistency again. For a bunny, form 2 small balls (the size of a marble) for the feet, a medium one (the size of a cherry) for the head, and a large one (the size of a table tennis ball) for the body. Then two more strands or balls for the arms and two bunny ears. Place the individual parts together on a baking tray lined with baking paper and press well so that they bake together. Repeat these steps until the dough is used up. Let the Easter bunnies rise for another 30 minutes, sprinkle with Kölln oat drink and then bake.
• 3
  Let the Easter bunnies cool down. Paint the eyes, nose, mouth and, if necessary, other decorations (see recipe picture) with a sugar pencil, let dry and enjoy.
• 4
  Top/bottom heat: 160°C Circulating air: 140°C Baking time: approx. 20-25 minutes Preparation time: approx. 40 minutes (without waiting time)
• 5
  If you don't like decorations, you can sprinkle the Easter bunnies with granulated sugar before baking.