Crispy cookies can be baked not only at Christmas, but also at Easter. With these fun Easter cookies 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 sachet of vanilla sugar, an egg, 125 grams of softened butter, a tablespoon of cocoa, a little flour for coating, writing in sugar or dusting
- For the dough, put the flour, sugar, vanilla sugar, egg and softened butter in a bowl and knead well.
- Then cut the dough in half. Half goes in cling film and in the fridge. The other half is colored with cocoa and stored in the refrigerator, also wrapped in cling film.
- After about half an hour, you can roll out the dough on a floured work surface and cut it out with cookie cutters.
- Place the cookies in the preheated oven (top and bottom heat 170 degrees, convection 150 degrees) for ten to twelve minutes.
- Let the cookies cool. You can then decorate them with colorful writing or sprinkles.
2. Passover Lamb Yeast
What would Easter be without the classic Easter lamb? In this recipe variation, it’s smaller than a delicious yeast biscuit.
- For ten small 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 sachet of dry yeast or half a cube of fresh yeast. For the glaze you need one egg, one tablespoon of milk, five raisins and 100 grams of granulated sugar.
- First, heat the butter cut into pieces and the milk in a saucepan. In a bowl, mix the flour with the sugar, salt and dry yeast. Add the warm milk and butter mixture to the dough and knead well. Then let the dough rest covered for 60 minutes.
- Now roll out the dough on a floured work surface. Reserve a piece of dough the size of an apricot. Cut out the rest with a cookie cutter. The sheep are placed on a baking sheet lined with parchment paper.
- Form the reserved dough into ten balls the size of a hazelnut. Press them flat with your finger and glue them to the sheep’s head for ears. You should let the blanks rest for about 15 minutes.
- Beat the egg with the milk and spread the mixture over the lamb. Put raisins for the eyes and granulated sugar on top. The cookies 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 little tummies.
- 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 tablespoons of milk, for the filling you need 200 grams of cream cheese, 125 grams of soft butter, 50 grams of powdered sugar, sugar roe and green dye.
- Mix butter, sugar, vanilla sugar, eggs, yogurt, and milk to form a paste. Mix the flour, baking powder and salt and add them to the dough.
- Spoon batter (2 tablespoons each) into a muffin tin or muffin tin. Muffins are baked at 180 degrees (convection: 160 degrees) for 25 minutes.
- For the filling, combine the cream cheese, powdered sugar, and butter. Add food coloring to give the dough a grassy green color. Put the cream in a pastry bag and pipe it over the cooled muffins. Finally, put the eggs in sugar on top.
4. Bee Cake Sheet
With this juicy biscuit, the bee will buzz not only in the meadow but also in your stomach with enthusiasm. Try it and enjoy.
- For a cake you will need 125 grams of soft 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 cottage cheese.
- For the fruit mirror, you need six sheets of gelatin, 600 grams of apricot jam, one or two cans of apricots, 50 grams of dark chocolate, 48 eyes of sugar and filleted almonds for the wings.
- Mix the butter and sugar and add the eggs. Combine the flour and baking powder 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 heat up and down 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 the vanilla pudding powder and sugar and bring everything to a boil.
- In the next step, mix sour cream and low-fat cottage cheese with the cooled pudding. Put the cream on the cooled dough. Chill everything for half an hour.
- For the fruit glaze, soak the gelatin sheets in a bowl of cold water. Mix the apricot jam with two tablespoons of water in a saucepan. Add the gelatin and heat over low heat.
- Next, the icing is put on the sponge cake, which is returned to the refrigerator until the gelatin layer sets. In the next step, put the apricot halves in a colander and let them drain. Then place the halves on top of the cake.
- Melt the dark chocolate in a bain-marie and spread it over the apricot strips with a pastry bag. Next, place two dots of chocolate at head height on each apricot half. Press the sugar eyes on him. Squeeze two more sliced almonds onto the sides like wings. And your work of art is ready to eat.
5. Easter Bunny Pound Cake
This cake is not only delicious but when you open it it reveals a secret: the Easter cake is in a delicious puff pastry.
- For a sandwich bread, 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 powdered, 200 milliliters of milk, powdered sugar for sprinkling; rabbit 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 cake pan and bake in the oven for 55 minutes (top and bottom heat: 180 degrees, fan oven: 160 degrees). Let the cake cool and remove it from the mold.
- 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 or three tablespoons of dough in the loaf pan. Smooth everything well.
- Cut the black cake into slices about two centimeters thick. Use a bunny cookie cutter to cut out the Easter bunnies.
- Now place the bunnies vertically next to each other in the loaf pan. Press them lightly into the light raw dough to keep them better.
- Fill the holes with the rest of the light dough. Then the whole cake goes back in the oven for another 50 minutes.