Wholegrain bunnies

30 Min. Active
2 hr 55 Min. Total
619 kcal per piece
Nutritional value / piece: Fat: 28 g, Carbohydrate: 71 g, Protein: 18 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.


  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Fork
  • Measuring cup
  • Oven mitts
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Kitchen scales
  • Cooking spoon (wooden)
  • Cooling rack


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g light spelt flour
150 g wholemeal spelt flour
1 tsp salt
½ cube yeast (approx. 20 g
2 dl milk
1 dl rapeseed oil
1 tbsp birnel (pear syrup)
8 raisins
1 egg

How it's done

The kids can help at the marked areas .


250 g light spelt flour
150 g wholemeal spelt flour
1 tsp salt
½ cube yeast (approx. 20 g
2 dl milk
1 dl rapeseed oil
1 tbsp birnel (pear syrup)

Place the flour and salt in a bowl, mix. Crumble the yeast, add to the bowl. Pour in the milk, oil and pear syrup, mix. Knead to create a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs.

To shape

Shape approx. 280 g of dough into 8 oval ears. Roll approx. 30 g into 4 balls for the noses.

8 raisins

Shape the remainder of the dough into 4 balls for the heads, place on a baking tray lined with baking paper, flatten slightly. Place ears on the heads. Add the noses and press down gently. Press two raisins into each head for eyes.

1 egg

Beat the egg in a small bowl, brush the bunnies with a little of the egg.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave the bunnies to cool on a rack.

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