John Myers
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Crunchy cookies can be baked not only at Christmas time but also at Easter. With these fun Easter biscuits in the shape of eggs, rabbits, or lambs, you will score points at every Easter brunch.
- For 60 pieces you need: 220 grams of flour, 120 grams of sugar, a packet of vanilla sugar, an egg, 125 grams of softened butter, a tablespoon of cocoa, some flour for rolling out, sugar writing or sprinkles
- For the dough, put the flour, sugar, vanilla sugar, egg and softened butter in a bowl and knead well.
- Then halve the dough. Half goes in cling film and in the fridge. The other half is colored with cocoa and placed in the fridge, also wrapped in cling film.
- After about half an hour, you can roll out the dough on a floured worktop and cut it out with cookie cutters.
- Place the cookies in the preheated oven (170 degrees top and bottom heat, 150 degrees convection) for ten to twelve minutes.
- Let the cookies cool. You can then decorate them with colorful writing or sprinkles.
2. Easter lamb from yeast
What would Easter be without the classic Easter lamb? In this recipe variant, it is smaller than a delicious yeast biscuit.
- For ten little lambs, you need 80 grams of butter, 240 milliliters of warm milk, 500 grams of flour, 60 grams of sugar, a pinch of salt, a packet of dry yeast, or half a cube of fresh yeast. For the glaze, you need an egg, a tablespoon of milk, five raisins, and 100 grams of granulated sugar.
- In the first step, heat the butter cut into pieces and the milk in a saucepan. In a bowl mix the flour with sugar, salt, and dry yeast. Add the lukewarm milk-butter mixture to the dough and knead everything thoroughly. Then let the dough rest covered for 60 minutes.
- Now roll out the dough on a floured work surface. Set aside an apricot-sized piece of dough. Cut out the rest with the cookie cutter. The sheep are placed on a baking sheet lined with parchment paper.
- Form the set-aside dough into ten hazelnut-sized balls. Press these flat with your finger and glue them to the sheep’s head as ears. You should let the blanks rest for about 15 minutes.
- Whisk egg with milk and spread the mixture on the sheep. Put raisins for the eyes and granulated sugar on top. The biscuits are baked for about 16 minutes at 180 degrees (convection oven: 160 degrees).
3. Easter cupcakes
Delicious, airy, and decorated with colorful fondant eggs – these are the perfect Easter muffins that shouldn’t just delight children’s stomachs.
- Ingredients for twelve muffins: 125 grams of softened butter, 125 grams of sugar, a packet of vanilla sugar, two eggs, 150 grams of yogurt, 200 grams of flour, two teaspoons of baking powder, a pinch of salt, five tablespoons of milk, for the topping you need 200 grams of cream cheese, 125 grams of softened butter, 50 grams of powdered sugar, sugar eggs, and green food coloring.
- Mix butter, sugar, vanilla sugar, eggs, yogurt, and milk into a dough. Mix the flour, baking powder, and salt together and add to the batter.
- Place the batter (2 tablespoons each) in a muffin tin or muffin case. The muffins are baked in the oven at 180 degrees (convection: 160 degrees) for 25 minutes.
- For the topping, mix together the cream cheese, powdered sugar, and butter. Add the food coloring to give the batter a grass green color. Put the cream in a piping bag and pipe it onto the cooled muffins. Finally, put the sugar eggs on top.
4. Sheet Bee Cake
With this juicy sheet cake, the bee will not only buzz around in the meadow but also in your stomach with anticipation. Try it out and enjoy.
- For one cake you will need 125 grams of softened butter, 160 grams of sugar, five eggs, 200 grams of flour, and two teaspoons of baking powder. For the cream, you need 500 milliliters of milk, two packets of vanilla pudding powder, 90 grams of sugar, 400 grams of sour cream, and 250 grams of low-fat quark.
- For the fruit mirror, you need six sheets of gelatine, 600 grams of apricot jam, one or two cans of apricots, 50 grams of dark chocolate, 48 sugar eyes, and flaked almonds for the wings.
- Mix butter and sugar together and add the eggs. Mix the flour and baking powder together in a separate bowl and add to the butter mixture. Mix everything well and then place it on a greased baking sheet.
- The cake is baked at 180 degrees top and bottom heat or 160 degrees circulating air for about 15 minutes. Then let it cool down completely. For the cream, put the milk in a saucepan. Add vanilla pudding powder and sugar and let everything boil.
- In the next step, mix sour cream and low-fat quark with the cooled pudding. Put the cream on the cooled dough. Chill everything for half an hour.
- For the fruit glaze, soak the gelatine sheets in a bowl of cold water. Mix the apricot jam with two tablespoons of water in a saucepan. Add the gelatine and heat over low heat.
- Then put the frosting on the cake, which is then put back in the fridge until the gelatine layer has set. In the next step, put the apricot halves in a sieve and let them drain. Then place the halves on top of the cake.
- Melt the dark chocolate in a water bath and use a piping bag to spread it over the apricots in stripes. Then place two chocolate dots at head height on each apricot half. Press the sugar eyes on it. Press two more almond flakes on the sides as wings. And your work of art is ready to eat.
5. Easter Bunny Sponge Cake
This sponge cake is not only delicious but also reveals a secret when sliced open: the Easter cake is in a delicious pastry.
- For a loaf cake, you need: 400 grams of softened butter, 380 grams of sugar, a packet of vanilla sugar, eight eggs, 600 grams of flour, four teaspoons of baking powder, two pinches of salt, 25 grams of cocoa powder, 200 milliliters of milk, powdered sugar for sprinkling; Bunny cookie cutter
- For the dark dough, mix 200 grams of butter with 190 grams of sugar, four eggs, and vanilla sugar. Then mix 300 grams of flour with two teaspoons of baking powder, a pinch of salt, and 25 grams of cocoa powder and add to the dough with 100 milliliters of milk.
- Fill the dough into a loaf tin and bake in the oven for 55 minutes (top and bottom heat: 180 degrees, fan oven: 160 degrees). Let the cake cool and take it out of the loaf pan.
- For the light dough, mix 200 grams of butter with 190 grams of sugar and four eggs. Add 300 grams of flour, two teaspoons of baking powder, and a pinch of salt. Mix everything well and add 100 milliliters of milk at the end. Put two to three tablespoons of the batter in the loaf pan. Smooth everything out well.
- Cut the dark cake into slices about two centimeters thick. Use a bunny cutter to cut out the Easter bunnies.
- Now place the rabbits vertically next to each other in the loaf pan. Press them lightly into the raw light dough so that they stand up better.
- Fill in the gaps with the remaining light dough. Then the whole cake goes back into the oven for another 50 minutes.
