For the sitting Easter bunnies, first prepare a dampfl for the yeast dough. To do this, warm the milk to lukewarm. Put the flour in a bowl and make a well. Crumble the yeast into it and add the lukewarm milk. Lightly mix the yeast with the milk and a little flour to make a soft pre-dough. Dust with a little flour. Cover and let rest in a warm place until the dampfl has gone (strong cracks on the floured surface will be visible).
Melt butter and mix with sugar, egg yolks, vanilla sugar, salt and grated lemon peel. Add to the ripe dampfl and knead well into a dough. Cover and let rest in a warm place for about 30 minutes.
On a floured work surface, roll out the dough slightly and divide into 2 pieces weighing 100g each and 2 pieces weighing 50g each. Roll the 100g pieces into a ball first and then flatten it. This is how you make the body of the Easter bunnies. Make an incision with scissors to represent the two paws. Form the head from the 50g piece and cut the ears with scissors.
Place the Easter bunnies on a baking sheet lined with parchment paper, cover and let rest for another 20 minutes.Mix the milk and egg yolks well, brush the bunnies with it and sprinkle with hail sugar. Bake the Easter bunnies in a preheated oven at 180°C for about 20 minutes.