Easter bunny yeast rolls with nutmeg

Tip: tap a step to mark it as done.

1. Dissolve the yeast in the water in a small bowl. In a large bowl, combine the milk, sugar, butter, egg, salt, sage, nutmeg, yeast mixture, and 2 cups of the flour.
2. Mix well, then gradually add the remaining flour until a smooth dough forms. Knead on a floured work surface for about 6–8 minutes. Place in a bowl lightly greased with oil, cover with plastic wrap, and let rise for about an hour, until doubled in size.
3. Gently deflate the risen dough and let it rest for another 10 minutes. Divide into 24 pieces and roll each into a rope about 50 cm long. Cut each rope into pieces measuring about 25 cm, 13 cm, 2 × 5 cm, and 2 cm.
4. Coil the longest piece into a spiral to form the bunny's body, and coil the 13 cm piece to form the head. Shape the 5 cm pieces into ears and the final piece into a tail. Assemble the bunny directly on a baking sheet lined with parchment paper, then repeat with the remaining dough.
5. Cover the bunnies with a clean kitchen towel and let rise for about 25 minutes. Preheat the oven to 190°C (375°F) and bake for about 10–12 minutes, until golden brown. Brush the baked rolls with melted butter and serve while still warm.

Tip: Roll the ropes on an unfloured work surface so the dough grips the surface and stretches more easily. Press the ears and tail firmly onto the body so they do not fall off during baking.

This recipe was translated from the Slovak original: Veľkonočné zajačiky z kysnutého cesta s muškátovým orieškom