It's that easy to bake 5 organic bunnies:

1. Open the freshness seal and pour the baking mixture into a large bowl.
2. Classic variant: Gently heat 150 ml milk (see milk line in the can) and 40 g butter in a saucepan until the butter dissolves. Let cool down to hand warmth and stir in an egg.
   Vegan variant: Gently heat 150 ml of oat drink (see milk line in the can) and 40 g of vegetable fat in a saucepan until the fat dissolves. Let cool down to hand warmth.
3. Add the lukewarm milk mixture to the baking mixture and knead for approx. 4 minutes by hand, with the food processor or with the Thermomix.
4. Cover and let the dough rest in the bowl in a warm place (approx. 30 ° C) for 60 - 24 minutes.
5.  Knead the dough and form small bunnies (twist a bunny out of a strand and place a small ball on top). Place on a baking sheet lined with baking paper. Of course you can also braid a Striezel.
6. Classic variant: After molding, coat the pastry with a mixture of yolk and milk (1 tablespoon of milk and 1 yolk) and cover with cling film.
   Vegan variant: Cover with cling film.
7. Then let the dough rest in a warm place for about 20-30 minutes.
8. Preheat the oven (top-bottom heat 180 ° C).
9. Classic variant: Brush again with the yolk-milk mixture.
   Vegan variant: brush with water
10. Bake bunnies at 180 °C for 15-20 minutes.
11. Remove from the baking sheet and let cool down for 10 minutes.