Ger­man Easter Bunny Recipe

Westcoast German News - - Table Of Contents -

Shape:

In­gre­di­ents:

3 c. flour 1/2 c. sugar 1/2 tsp. salt 2 1/4 tsp. in­stant yeast 1/2 c. soft­ened but­ter 1 /2 c. plus 2 T. luke­warm milk 1/2 c. quark/yo­gurt cheese 1 egg, sep­a­rated Se­same seeds, sun­flower seeds or nuts for dec­o­ra­tion

Prepa­ra­tion:

Mix the flour, sugar, salt and in­stant yeast in a bowl. Use a dough hook on a mixer or a large spoon to mix in the milk, but­ter and quark. Knead 1-2 min­utes, form into a ball, cover with plas­tic wrap and let rise for one hour. Take the dough ball and knead with very lit­tle or no flour for 1-2 min­utes. Di­vide the dough into 6 pieces for 6 bun­nies. Di­vide each piece again 2/3 to 1/3. From the larger piece, roll a rope about a foot long. Break off a bit for the tail and shape into a ball. Coil the rope into a bun and place on a bak­ing sheet. Form an egg shape with the mid­dle sized piece of dough. Snip the pointy end halfway down the mid­dle to form ears. Af­fix the head and the tail with a lit­tle of the egg white to the body. Let rise in a warm place. Pre­heat oven to 350°F.

Dec­o­rate: Mix the egg yolk with 2 tea­spoons of wa­ter and brush it over the bun­nies. Dec­o­rate with seeds for whiskers, nose/eyes and tail. Bake at 350°F for 25 - 30 min­utes, or un­til bun­nies are golden brown and firm to the touch. Serve with but­ter.

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