5 Great recipes from the Easter bakery to imitate

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The bakery is busy in the days before Easter. Tasty yeast pastry is shaped, put into the oven and then garnished with fun. Are you allowed to eat something nice right away? But of course - fresh it tastes best. And now have fun with baking.

Yummy Yeast Bunny

Ingredients for the recipe (for about 5 pieces)
For the yeast dough

  • 50 ml of milk
  • 250 g flour
  • 1/2 cube of fresh yeast
  • 50 g of sugar
  • 75 g butter
  • 1 packet of vanilla sugar
  • 1 egg
  • 1 pinch of salt

For the garnish

  • 1 egg yolk
  • Raisins for eyes and nose
  • Almond sticks for the teeth

1, Heat the milk. Sift the flour into a bowl and press in a bowl. Break in the yeast and pour in the lukewarm milk. Add 1 teaspoon of sugar, then stir it gently and let it rest covered in a warm place for about 10 minutes. 2. Melt the butter. Add the remaining sugar, vanilla sugar, egg, salt and butter to the batter and knead with the dough hooks of the hand mixer to a smooth dough. Cover in a warm place and let rise to double volume. 3. Preheat oven to 180 degrees (convection 160 degrees). Knead the dough on a floured surface. 5 x 60 g dough for the heads, 10 x 20 g dough for the ears. Heads round, ears elongated shape. Then put everything together on a sheet of baking paper. Stir egg yolks and brush with the pastry. The raisins as eyes and noses, the almond sticks as teeth in the dough press. Bake in the oven for about 25 minutes.

Easter lamb

Easter lamb

This Easter lamb may be nibbled with a clear conscience

For the dough:

  • ½ organic lemon
  • 75 g soft butter (or margarine)
  • 100 g of diamond Finest sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 2 eggs
  • 100 g of flour
  • 25 g cornstarch
  • 1 teaspoon Baking powder
  • 1 lamb shape, butter to grease the mold

For decoration:

  • 125 g of powdered sugar
  • 6 to 8 tablespoons of diamond hail sugar

1. Preheat oven to 200 degrees with top / bottom heat (convection 180 degrees). Wash the organic lemon off hot, dry it, finely grate the skin and squeeze out the juice. Set the lemon juice aside. 2. Stir frothy butter, gradually add sugar, vanilla sugar, salt, lemon peel and eggs. Mix flour with cornflour and baking powder and stir in little by little. 3. Grease the lamb, sprinkle with flour, add the dough and bake in a hot oven for 35 to 45 minutes. Let the lamb rest in the mold for about 5 to 10 minutes, then carefully remove from the mold and allow to cool completely on a grid. 4. Sift the icing sugar and mix with 2 tbsp lemon juice to the glaze. Coat the lamb and sprinkle with sugar. Let dry.
Tip: If the lamb does not stand straight, just cut straight with a knife below.

Funny bunny muffins

Bunny Muffins

The bunny muffins are not only well received by marzipan fans

ingredients (for 12 pieces)

  • 5 eggs
  • 250 g of sugar
  • 250 g of liquid butter
  • 6 tablespoons of eggnog
  • 250 g flour
  • 1 pinch of baking soda
  • 2 tablespoons finely ground pistachios
  • 100 g marzipan raw material
  • 150 g of powdered sugar
  • 1 to 2 tablespoons of lemon juice
  • 12 marzipan bunnies

1. Preheat the oven to 180 degrees (convection 160 degrees). Mix the eggs with the sugar, gradually add the liquid butter and stir in the advocaat. Sift the flour with the baking powder and fold in with stirring. Lay out the muffin tin with green paper baking cups and spread the dough up to two-thirds high on the molds. Bake the muffins until golden brown for about 20 to 25 minutes. 2. After baking, let the muffins rest for 5 minutes in the mold, then remove from the mold and leave to cool on a wire rack. Meanwhile, use pistachios in a lightning hacker with marzipan and 20 g of sugar to make a green paste. Pour into a piping bag with a small star spout. 3. Mix remaining powdered sugar with lemon juice to a thick sauce and sprinkle with the muffins. Let the cast dry. 4. Then put a marzipan shawl on each muffin in the middle and place the bunnies on top.

Sweet sheep

Sheep made from yeast dough

It will be difficult for the shepherd to keep this sheep herd of yeast dough together

ingredients (for 12 pieces)

  • 500g flour
  • 1 pinch of salt
  • 80 g of sugar
  • 1 packet of bourbon vanilla sugar
  • 1 cube of yeast (42 g)
  • 1 tsp of sugar
  • 200 ml of milk
  • 100 g of soft butter
  • 1 egg
  • 1 tbsp grated lemon peel

For the decoration

  • 2 egg yolks
  • 5 tablespoons cream
  • currants
  • jewelry ribbon

1. Mix the flour with salt, sugar and bourbon vanilla and put a bowl in the middle. Crumble the yeast into it. Add 1 teaspoon of sugar. Warm the milk, mix some of it with the yeast and a little flour. Let it go for 10 minutes. 2. Add remaining ingredients. Work through with dough hook for 4 minutes. Leave in a warm place for 40 minutes. Roll out about three centimeters thick on a little flour.Cut out bunnies with molds, place on baking trays. Brush with beaten egg yolk cream. Press in currants as eyes. Cover and let it rise for 15 minutes. 3. Bake at 180 degrees for 15 to 20 minutes.
Tip: If you do not have a cookie cutter, simply cut a template out of cardboard, place it on the dough and cut it out with a sharp knife.

Rübli cake from the plate

carrot cake

Juicy carrot cake

ingredients (for 24 pieces)

  • 150 g almond flakes
  • 500 g of carrots
  • 3 to 4 tablespoons of lemon juice
  • 250 g butter
  • 250 g of sugar
  • 1 packet of vanilla sugar
  • 1 pinch of cinnamon powder
  • 1 pinch of salt
  • 8 eggs
  • 300 g of flour
  • 1 packet of baking soda
  • 200 g of ground almonds
  • 400 g cream cheese, double cream stage
  • 3 tablespoons cream
  • 150 g of powdered sugar
  • 24 sugarcups for garnish

1. Roast the almonds in a frying pan without fat. Remove and allow to cool. Preheat oven to 175 degrees. Peel the carrots and finely grate. Mix with the lemon juice. 2. Chop 100 g of almond flakes roughly. Cream the butter with sugar, vanilla sugar, cinnamon powder and a pinch of salt. Add the eggs one at a time and stir in for about ½ minute. Mix the flour with the baking powder and the ground almonds. 3. Stir the flour mixture under the custard. Add the grated raspberries and chopped almonds. Spread the dough into the baking tray of the oven. Bake on the middle shelf for about 30 minutes. Remove and allow to cool. 4. Mix the cream cheese with cream and powdered sugar. Thicken until creamy and pass loosely on the carrot cake. Garnish with the sugar cane and remaining almond flakes.


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