Put all the ingredients for the yeast dough in a bowl and knead into a smooth dough, for about 8 minutes.
Cover and leave to rise at room temperature for about 1 hour.
On a lightly floured work surface, roll out the dough to about 1 cm thick.
Heat the oil in a pot.
Cut out Easter bunnies from the dough.
Fry the bunnies to a gold brown color. Not too hot or they will brown too quickly.
Turn over and fry the second side.
Remove the bunnies with a sieve scoop and leave to drain briefly on a plate with paper towel.
Roll the bunnies in the sugar-vanilla, sugar mixture.
Knead the rest of the dough together again and process in the same way.
If desired, add a collar to a few of the bunnies.
Serve while still fresh.