bunny ears

Ingredients for 1 servings:

• 600 g wheat flour
• 1 pinch of salt
• 140 g butter
• 2 eggs
• 125 ml sour cream
• 4 cl rum
• 1 tsp orange zest
• 1 vanilla pod(s), including the pulp
• 300 ml lard or oil for frying
• 30 g icing sugar for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

juicy, fluffy, traditional Easter pastries

Mix the flour with the salt and quickly crumble it into the butter. Quickly mix in the eggs, sour cream, rum, orange zest, and vanilla. Let the dough rest in the refrigerator for 60 minutes before rolling it out to the thickness of a knife’s back and cutting it into triangles. Press two points of each triangle together and stretch the third point to create a bunny ear shape. Fry the ears in the oil until golden brown on both sides and then sprinkle with powdered sugar. If you like, serve with compote or jam. These bunny ears are absolutely irresistible dipped in eggnog.