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Easter Bunny

Ingredients:
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1 kg flour
1 tsp salt
160 g soft butter
600 ml room-warm milk
1 tbsp sugar
40 g yeast
24 hazel-nuts or raisins
2 yolks for coating

Cooking:
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Dissolve yeast in the warm milk, add some sugar, and leave the dough until bubbles appear on its surface. Put the rest of the ingredients into a big bowl, pour the milk&yeast mixture in, and mix well till the dough is smooth (~10 min). Put the bowl in a warm place, and let it stay there till its volume at least doubles. At this point the dough requires intensive kneading. After that, let it rest for about 20 min.
Knead the dough again, and cut it into 12 equal parts. Form the Easter Bunnies: separate the dough part into 3 pieces, and adjust them to each other as a head, body and tail. Form two ears on top of the head. Press the nuts or raisins onto the head as the rabbit's eyes. Put the bunnies onto a greased and floured cook sheet. Coat with the yolk, let rest for 30 min, and bake in the preheated oven for about 25-30 min.