Easter bunnies made from yeast dough

120 ml milk at room temperature
¼ cube fresh yeast (10 g)
30 g sugar
80 g butter
1 egg
320 g strong flour (type 550)
1 pinch of salt
PLUS

plain flour for the work surface (type 405)
1 egg yolk (medium)
2 tbsp cream (30% fat)
18 raisins