Easter Bunny Buns (Print Version)

# Ingredients:

→ Dough

01 - 1 cup (270g) plain yoghurt

02 - 1 cup (150g) self-raising flour

03 - 1/4 teaspoon salt

04 - Butter for greasing

→ Optional Decoration

05 - Edible marker for drawing faces

06 - Melted butter for brushing

# Instructions:

01 - Preheat oven to 180°C (360°F). Combine yoghurt, self-raising flour, and salt in a bowl until dough forms. Add extra tablespoon of flour if dough is too wet.

02 - Divide dough into 6 pieces (70g each). From each piece, make one larger ball (45g) for face and two smaller balls (12g each) for ears. Roll smaller balls into stubby sausage shapes.

03 - Generously grease large ovenproof dish with butter. Place 6 larger balls evenly around dish for faces. Add pairs of ear shapes touching each face.

04 - Optional: brush with melted butter. Bake for 20 minutes. Serve warm, optionally decorating with edible marker for faces.

# Notes:

01 - Can substitute self-raising flour with 1 cup plain flour plus 1 teaspoon baking powder

02 - Dough can be refrigerated up to 3 days or frozen up to 4 months

03 - Best eaten warm - can microwave 10 seconds to reheat next day

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