Easter Bunny with Giotto and Nutella

Grease a 500 ml bunny baking dish and sprinkle with breadcrumbs.

Preheat the oven to 180 °C top/bottom heat.

Mix the egg well with the butter and sugar. Then stir in the yogurt, flour and baking powder, nuts and the butter-vanilla flavoring, cut the giotto in half.

Using a tablespoon, pour some batter into the mold, place 1-2 Giotto halves inside, adding half a teaspoon of Nutella at a time. Cover again with dough and alternate with Giotto and Nutella. When making the rabbit neck, make sure that only the dough is put in (otherwise the neck could bend with Nutella and Giotto). Finally, finish with the dough.

Bake the bunny for about 30-35 minutes at 180 °C on the second rack from the bottom and test with a stick.

Allow to cool completely and only then remove from the pan. When cooled, sprinkle with powdered sugar and enjoy.

Preparation Tip:

For a lamb baking dish with a capacity of 1 liter, simply double the amount.

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