Easter bunny plaited pastries with butter and milk – Easter menu

Portions: 6 persons | Preparation: 45 minutes

Instead of the yeast plait, you can also bake small, cute . The small Easter bunnies go perfectly with Easter brunch and can come with you Butter and jam are served.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )
Easter bunny plaited pastries with butter and milk - Easter menu
Easter bunny plaited pastries with butter and milk - Easter menu

Portions: 6 persons | Preparation: 45 minutes

Instead of the yeast plait, you can also bake small, cute . The small Easter bunnies go perfectly with Easter brunch and can come with you Butter and jam are served.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

season: Easter | region: Europe | preparation: Bake | menu: Breakfast, Pastry, Recipes with Video | cuisine: German recipes

Ingredients

  • 500 g flour
  • 50 g sugar
  • 1 pinch salt
  • 1 p dry yeast
  • 220 ml milk, lukewarm
  • 80 g butter, softened
  • 1 egg
  • 1 egg yolk, for brushing

Instructions

  1. Sieve the flour and mix with the sugar and salt.
  2. Dissolve the dried yeast in the lukewarm milk.
  3. Add the soft butter and egg to the yeast milk.
  4. Add the flour mixture and knead everything into a dough for about 3 minutes.
  5. The yeast dough Cover and leave to rest in a warm place for approx. 1 hour.
  6. Cut the dough in half and divide into pieces.
  7. Roll long strands from each piece, fold in the middle and twist twice.
  8. Give the Easter bunny a curly tail with the dough or prepare with Giotto.
  9. Leave the covered yeast plaits to rest for about 20 minutes.
  10. Whisk an egg yolk and brush the yeast plaits with it.
  11. Bake the Easter bunnies at 180 degrees for about 12-15 minutes and enjoy warm.

Utensils

  • mixing bowl
  • food processor