Knead all the ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Bulk proof: Approx. 10 minutes
Roll the dough into a slice with a thicknees of approx. 3.5 mm Cut dough pieces out with an Easter plug Place the dough pieces on baking sheets
Decorating: Use raisins or currants for eyes and a part of almond for an ear Brush with egg wash
Final proof: Approx. 70 minutes
Baking: approx. 10 minutes at 220-230ºC
Brush with melted butter