Finely grate the Gruyère in a bowl, add the thyme leaves. Add the flour and salt, crumble in the yeast and mix together. Add the milky water and egg, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To make the bunnies
Halve the sultanas. Divide the dough in half. Shape half of the dough into five balls. Use scissors to cut the bunny's ears into the balls. Make two holes in each using a wooden skewer, insert half a sultana for each eye. Shape a little dough into five balls to make the tails, stick onto the bunnies using a little water.
To make the chicks
Shape the remainder of the dough into five larger and five smaller balls. Make a hollow in the larger balls, place the smaller balls in the hollow. Make an incision in the smaller balls using scissors, insert an almond for a beak. Make two holes in each using a wooden skewer, insert half a sultana for each eye. Place the chicks and bunnies on a baking tray lined with baking paper.
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.