Easter, the time when bunnies dusted with powdered sugar, lambs dipped in chocolate, cute chicks and brightly colored eggs find their way onto our plates. Biscuits, muffins and cakes are also decorated with marzipan carrots, embellished with colorful flowers, spiced up with a shot or two of egg liqueur or brought into an oval egg shape. The choice is almost endless, but finally the end of Lent has to be celebrated properly! Visually, they also decorate every table for Easter brunch in no time and breathe some spring into our home at the same time. A hint of spring and the scent of the first blooming crocuses in the garden, which press tentatively through the earth and the thought of dewy grass, which glitters gently in the first rays of the sun. So it just doesn’t work without traditional Easter biscuits. But why should you avoid it? After all, only the baking pan is a must-have, everything else is up to us. From sponge and yeast dough to a nutty dough and a carrot version, everything is possible and even after baking, depending on your preference, you can decorate with the finest powdered sugar, a wide variety of chocolates, colorful cream or cream fillings, crunchy nuts or coconut flakes. Now you just have to decide on the favorite variant and you can start throwing your back outfit to surprise your loved ones with the most delicious pastries on Easter morning!
Recipe for 3-4 lambs:
- 8 eggs
- 300g butter
- 300g sugar
- 2 tablespoons of Sweet Tonka Kiss
- 2 tsp ground vanilla
- 6 tbsp rum
- 450g of flour
- 120g cornstarch
- 4 tsp baking powder
- Depending on your preference, powdered sugar, chocolate etc. for decorating or even extra fillings such as chocolate drops, dried fruit etc. for the dough
- Lamb shape
It’s that easy:
Separate eggs. Whisk egg yolks together with butter, sugar, vanilla and rum. Mix the flour with the starch and baking powder. Now beat the egg whites. Add the flour mixture to the egg yolk mixture and carefully fold in the egg whites. If desired, add the extra filling. Grease the molds very well. Also pay attention in the corners so that the ears can be loosened later. Fill the dough into the molds, leave some space on top and bake at 170 degrees for about 40 minutes. Let cool for 10-15 minutes and then remove from the mold. As soon as the pastry has cooled, cover with chocolate or decorate with icing sugar, grated coconut, etc.
Recipe for 1 yeast wreath:
- 950g flour
- 1 cube of yeast (42g)
- 180g sugar
- 400ml lukewarm milk
- 125g melted butter
- 4 eggs
- 1 heaped teaspoon of cardamom ground
- 1 heaped teaspoon of chai latte spice
- 1 pinch of salt
- 1 egg to brush
- Icing sugar for decoration or other desired decoration such as melted chocolate, coconut flakes etc.
It’s that easy:
First put the flour in a large bowl and leave a hollow in the middle. Dissolve the yeast cubes in a little of the lukewarm milk and a small portion of the sugar. Let stand for 5 minutes and then pour into the trough. Cover with a bit of flour from the edge and let stand for 10 minutes. Beat 4 eggs until frothy and add them together with the remaining milk and sugar, butter, cardamom and salt and knead into a yeast dough until the dough no longer sticks. Depending on the situation, a little more flour or milk is required. After about 10 minutes of kneading the dough on a lightly floured work surface, put it back in the bowl, cover and let rise in a warm place for 1 hour. Then knead again and cut into thirds. Roll every third into a strand of approx. 70cm and braid it into a braid and place it in a wreath shape on a baking sheet lined with baking paper. Cover damp and let go for another 30-45 minutes, so that the volume has increased significantly. Preheat oven to 180 degrees. Whisk the last egg with 1 tablespoon of milk and brush the braid with it. Now bake for about 30-35 minutes or, depending on the oven, just until it is golden brown. Decorate according to your mood
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