1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the fridge or other cool place for at least 8 hours.

2

Dough: Mix the flour and salt, then form a well in the center. Add the yeast, carrot juice, milk, vinegar, and butter, then crumble in the yeast mixture. Knead briefly until the dough is smooth. Cover and let rise at room temperature for 3–4 hours, stretching and folding the dough several times during the first hour.

3

Forming: Divide the dough into 10–12 pieces. Shape each piece into a ball and let rise for 20–30 minutes. Then shape into bunnies: cut out two legs, folding them backward. Cut out two ears and put them on top of the head, securing them with kitchen twine. Attach the feet and tails (see the video). Place the Easter bunnies on parchment-lined baking sheets, leaving enough space between them. Let them rise briefly once more.

4

Preheat the oven, including the baking sheet, or a pizza stone/baking brick (including a small baking sheet), to 250 °C convention or 230 °C convection.

5

Baking: Once the bunnies have risen, slide them (including the parchment paper) onto the hot baking sheet or baking stone. Add steam or toss in some ice cubes. Reduce the temperature to 210/190 °C and bake the bunnies for 20–25 minutes. Remove from the oven and let cool on a cooling rack.

Tips

If desired, only add 2–3 g of yeast to the dough, then, after stretching and folding the dough, let it rise, covered, in the refrigerator for 12–24 hours. Remove the dough from the refrigerator, let it come to room temperature for 1 hour if desired, shape into buns, let them rise for 30–60 minutes, and then bake.
Yeast dough that has risen overnight in the refrigerator and is cold is easier to shape. However, the shaped dough will then take longer to rise and be ready to bake.

Source:

IG Dinkel, Judith Gmür-Stalder