Easter bunnies made from yeast dough. Easter bunnies and Easter cakes made from butter dough Easter bunnies recipe

Ingredients for the dough:

600gr. flour,
1 cube of yeast (45 g),
2 tbsp. Sahara,
220 gr. warm milk,
2 eggs
80 gr. Sahara,
100 gr. soft word oils,
1 yolk

Ingredients for the brush:

2 tbsp. milk, 1 yolk.

Ingredients for glaze:

50 gr. powdered sugar, 2 tsp. water

PREPARATION:

1 . Pour the flour into a deep cup and make a hole in it. Color the tremors there, add 2 tbsp. sugar, warm milk and mix everything thoroughly. Cover with a towel and leave to stand for 15 minutes.

2. 80 gr. sugar, 2 eggs, 1 yolk, 100 gr. add oil to the dough and mix thoroughly. Close and leave to stand for 30 minutes.

3. Knead the dough thoroughly and divide into 2 parts. One part will be the body, and the second part will be divided into one medium one for the head and 6 small ones - ears and paws.

4. Grind the yolk with 2 tsp. milk and brush all parts of the dough. On a sheet lined with parchment paper, connect all the parts of the bunny, pressing them down a little. Press 5 colored eggs into the bunny's tummy, cover with a towel and leave to stand for 15 minutes.

5. Brush the bunny again with one yolk or the remaining rub and bake in a preheated oven (200 degrees) for 20 minutes.

6. For the glaze, grind the powder with water to a stretchy consistency and use a syringe to draw antennae and a mouth on the cooled bunny. And for the nose and eyes you can use chocolate pillows.

[b] Bon appetit!

One, two, three, four, five... the bunnies went for a walk :)

Easter bunnies. This was my first time making them and that’s probably why they turned out crooked and ugly. But I still risked posting them, in case someone finds them useful :)

I took the recipe and idea from a culinary magazine.
Designed for 6 hares.
You will need: 1 package of ready-made puff pastry. 6 hard-boiled eggs. 1 raw egg. Raisin. Sugar.

Divide the dough into 6 pieces, from each cut out a hare figurine with fairly long legs. Make a face from small triangles of dough. For the eyes, press 2 raisins into the dough. Nose - a piece of dried apricots or candied fruit.
Press the egg into the tummy and attach it so that the bunny clasps the egg with its front paws.
Preheat the oven. Brush the bunnies with beaten egg, sprinkle with sugar if desired and bake in the oven for about half an hour at t200.

UPD: By the way, I just noticed that the color from the eggs transfers to the dough when baking. Not much, really, and I just peeled off these painted layers and threw them away (we already ate one bird with one stone:).

UPD2: Regarding the baking time. The comments told me that 10 minutes is usually enough for puff pastry. Half an hour was indicated in the recipe, I baked a little less, the timer had not yet beeped before I took out the hares. But it turned out exactly 20-25 minutes. I have an electric oven, but to be honest, I don’t know if there is a difference with a gas oven. Therefore, you probably shouldn’t stick to the time, but look at the rosyness. I’m not very familiar with puff pastry yet, I’ve baked something once or twice and for a very long time :)

These delicious and original Easter bunnies will definitely delight children and decorate your Easter baskets! And due to the use of boiled eggs colored with food coloring, they are also safe. The taste of bunnies is not cloyingly sweet, because we add little sugar, but it is very rich, pleasant and aromatic! We really hope that you will like the recipe and will allow children to happily help their mothers in the kitchen, experimenting with the design of Easter bunnies. Bon appetit and Happy Easter!

Author of the publication

She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From her travels she brings back not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely combines the traditions of Austria, Italy and Germany.

• Recipe author: Inna Belyaeva
• After cooking you will receive 10 pcs.
• Cooking time: 2 hours

Ingredients

• 1 kg wheat flour
• 14 g dry instant yeast
• 1/2 tsp. salt
• 100 g sugar
• 10 g vanilla sugar
• 1 tsp lemon zest
• 80 g butter
• 3 pcs. egg
• 350 ml milk
• 10 pcs egg
• sugar
• 1 PC. egg yolk
• 2 tbsp. milk
• 2 tbsp. water

Cooking method

Boil and cool 10 eggs in advance. You can use eggs painted for Easter. All ingredients should be at room temperature, and the milk should be warm, about 40 degrees. Sift the flour into a large bowl, mix with yeast, salt, white and vanilla sugar. Wash one lemon and remove the zest from it using a fine grater (only the yellow layer). Add zest to flour. Cut butter at room temperature into cubes and add to the dough along with the eggs. Pour in warm milk and knead the dough for about 10 minutes. Cover with a napkin and place in a warm, draft-free place for 1 hour, then knead and leave for another 30 minutes.

From the risen dough, cutting with a knife, make 10 balls, weighing approximately 90 grams. Weighing is necessary to ensure that the hare figures are the same. Do not forget to cover the workpieces with a clean towel so that the dough does not dry out.

From the prepared balls, roll into a sausage in your hands, thickened on one side and elongated on the other side. The length can be determined by “trying on” a boiled egg, that is, take the egg that you will use for decoration, roll it with dough and determine the required length. All others should be adjusted to the first one.

Turn on the oven and preheat to 190 degrees. Line a baking sheet with parchment paper. Take the previously prepared boiled eggs and roll the dough sausage around the egg, forming the front legs and body of the hare. It’s better to start from the thin end and go counterclockwise to the bottom of the egg - this way the thick side of the dough pieces will be the bunny’s feet. It is better to form bunnies immediately on a baking sheet so as not to transfer them.

Then form the head (small ball), ears and tail of the hare from the remaining dough. Insert raisin eyes.

Mix the yolk with two tablespoons of water and two tablespoons of milk. Using a pastry brush, brush the resulting hare pieces (dough only). Sprinkle with sugar sprinkles or any other sugar of your choice.

Bake for 15 minutes in an oven preheated to 190 degrees until golden brown.

Easter bunnies ready! Bon appetit!

Easter is a very joyful and beautiful holiday, when the whole world triumphs and once again glorifies the Resurrection of Christ. On these bright, beloved days, it is especially customary for adults and children to richly welcome and treat guests and household members to various traditional dishes and Easter pastries.
But the only way to bake, as many do, is to limit the holiday menu, because the world knows many recipes. Homemade Easter baking is a must, but it’s nice to bake different buns along with the ritual rich bread. For example: bunnies and lambs specially baked for Easter, nests. Also, everyone will be happy. And it’s more pleasant for kids to eat cookies in the shape of small animals, as well as treat visiting friends with small funny faces.
Therefore, we offer you a photo recipe for Easter baking - bunnies made from yeast dough for Easter.

Prepare the ingredients:

• Sugar 1/2 cup.
• salt on the tip of a knife.
• Flour 450-550 grams (sometimes a little more, sometimes a little less, in the process I’ll tell beginners how to navigate).
• 250 ml. fat milk.
• 1 egg + 1 yolk or whole egg C2.
• Vanillin 1 gram.
• 35 grams of live yeast or 12-17g. dry yeast. (If there are no scales, then a large tablespoon).
• 70 good quality butter or margarine.
• For the eyes, you can take raisins or small dragee candies.
• 1 yolk for brushing the bunnies before baking.

All ingredients must be warm, so take everything you need from the refrigerator. Everything will be warm by the time you use them.

How to make Easter yeast dough

Place a bowl of milk on gas. We heat it up to 36-39 degrees until warm, not hot. Add sugar.
Remove the bowl from the heat and check for warmth. If everything is warm, not hot, crumble the yeast.

If your live yeast has been frozen, you will first need to thaw it at room temperature.
Add flour (150-200 grams), the main thing is to pour it in so that the dough is not steep. Stir until smooth.
The dough is ready.
We put it in a warm place. Near a warm, not hot stove, radiators, near a gas stove on which something is being cooked, or next to closed oven turned on on a stool.
Cover the dough with a towel or napkin made of natural, breathable fabrics.

The yeast production time ranges from 30 minutes to an hour and a half, or more, it all depends on the quality of the yeast, whether it was frozen or not, very fresh or its expiration date was coming to an end.
But in general, all this is not important, sometimes it just takes more time, and sometimes 20-30 minutes is enough.

Closed windows and doors will help eliminate drafts, and you also need to avoid knocking the dishes loudly, otherwise the dough will not rise.

• You will know when to proceed to the next stage by the fluffy, porous dough that has increased in size.

Place WARM eggs, butter, and part of the flour into the dough.

Stir and add flour until the dough becomes stiff and very sticky. It shouldn't spread.

Sprinkle the dough with flour. Place in a warm place under the same towel.
Now the time will also be different. You will need from 30 minutes to 3 hours.
If the dough has risen and you are busy, then you don’t have to rush; it can sit for 3 hours, even if it rises in 30 minutes.

Easter bunnies recipe

- how to cook baked goods in the oven

Pour flour onto the table and lay out the dough.

Knead until it becomes elastic and does not stick to your hands.

Cut the dough into pieces up to 16 pieces, depending on how many bunny faces you want to make.

Turn on the oven.
Line a baking sheet with parchment.
From the prepared 16 pieces of dough, we form hares. Why we sculpt an oval, then with a knife we ​​cut half of the oval in length into 2 parts - these are the ears, the remaining half of the oval is the head.

If not with a knife, then we simply make Easter pastries from the dough as if from plasticine. After our creative manipulations, we finish the imaginary head, pressing the edges and making the hare’s face more rounded.
Glue on eyes and a nose made of raisins or dragee candies.
We grease the baked goods - bunnies of their yeast dough with yolk.

Place on the door of an open, warm oven and let them rise a little.
Bake at 180 degrees. You won’t have to wait long for the finished yummy, the last stage will take literally 25-30 minutes.

The Easter Bunny is another symbol of the bright holiday of Easter, celebrated annually in all Christian countries. In this article we will talk about preparing Easter buns in the shape of bunnies and other products.

In Russia, such an Easter symbol as the hare is not as popular as in the cultures of some Western countries and the United States. Nevertheless, many have heard about this attribute of Easter. Who is this Easter Bunny?

According to German legend, the Easter Bunny secretly leaves gifts (eggs) for good children on the eve of Easter. This tradition appeared in Germany, but initially in different regions of the country the Easter “messengers” were different - stork, cuckoo, fox, rooster, but it was the hare that eventually established itself in this role and replaced other animals. This tradition migrated from Germany to the USA along with emigrants. And now the whole world knows about the Easter bunny, but not everyone knows where he came from.

The Easter Bunny is considered a symbol of fertility, while the egg symbolizes life itself. This is a very good symbolism - light and not carrying anything negative, which is why more and more other countries are adopting it from the West. In addition, children love bunnies very much, and Easter is a great occasion to make such holiday symbols with them.

The hare was an animal that accompanied Aphrodite - one of her symbols. And in the ancient Germanic tradition, the symbol of the goddess of spring and fertility Eostre was a rabbit. Celebrations in honor of the latter were held on the day of the spring equinox. The cult of the goddess Eostre also existed among the Anglo-Saxons. For these reasons, the association of hares with Easter holidays in folklore dates back to the 19th century. The legend of the Easter Bunny was first documented in 1680, when a story was published about a rabbit who laid eggs and hid them in the garden. For children, the Oster Hase holiday was one of the main joys of childhood; it was expected and loved no less than Christmas.

In Western countries, edible Easter bunnies are made from chocolate and marzipan, but in our country buns have somehow become more popular. We will look at several options for preparing Easter bunnies.

Recipe for Easter buns “Hares”

Photo: photorecept.ru Ingredients:

500 g flour

200ml milk
100 g each butter and sugar
20 g sugar for sprinkling
5g dry yeast or 25-30g fresh
1 egg
2 tsp cinnamon

1 egg white
sugar

Cooking method:

How to make Easter bunnies in the form of buns. To make the dough, add yeast to warm milk, dissolve it, add 1 cup of sifted flour, mix. Cover the dough with a towel, place the container with the dough in a larger, wide container filled with warm water - then the dough will rise in literally 20 minutes. Pour vanilla sugar into the dough, beat in the egg and mix, then add softened butter, mix, add the remaining flour and mix again. The dough should turn out to be non-sticky, but also not hard, put the container with it back into a large container with warm water, cover and leave for 1 hour. Mix cinnamon and 20 g sugar for sprinkling. Pinch off equal pieces from the risen dough, roll each into a long sausage 3-4 cm wide, fold the sausage in three, bending the bottom edge forward and the top edge back (then you will need to cut the bottom edge - you will get the front legs of a bunny, and when you cut the top edge, form the ears hare and face).

When folding a strip of dough, you need to sprinkle sugar and cinnamon on those places that will be inside - in the folds. Place the shaped bunnies on a baking sheet lined with parchment, leave to proof for 15 minutes, covered with a clean towel, then place in an oven preheated to 180 degrees and bake for 15-20 minutes until browned.

As you can see, bunny buns are very easy to prepare and shape, and you can easily make them with your children. Making Easter bunnies from marzipan is no more difficult.

Easter bunny marzipan recipe

Photo: povarenok.ru Ingredients:

75 g chocolate chips
50 g marzipan
40 g each of flour and margarine/butter
25 g ground almonds
20 g sugar
10 g cornstarch
1 packet vanilla sugar
1 egg
½ tsp. baking powder for dough
1 pinch of salt

Cooking method:

How to make a marzipan Easter bunny. Grate the marzipan, beat in the egg and beat the resulting mass, add margarine, regular and vanilla sugar, salt, beat until the ingredients are completely mixed (and dissolved). Combine the sifted flour with almonds, starch and baking powder, mix, also adding chocolate drops. Mix the flour mixture into the liquid butter mixture, mix everything thoroughly and place in a hare-shaped mold, greased with butter and sprinkled with breadcrumbs, level the dough in the mold, place the mold in an oven preheated to 175 degrees on the middle or lowest level (depending on the mold) and bake the hare for 35-40 minutes, then after baking, after 10-15 minutes, remove the hare from the mold and cool on a wire rack. Sprinkle the marzipan hare with powdered sugar or decorate it differently to taste.

To prepare a marzipan bunny, you will need a suitable mold, which can be found in stores, or you can make small bunny-shaped cupcakes from the same dough using small bunny-shaped molds.

There are a lot of options for preparing baked goods in the shape of Easter bunnies: you can make cookies in the shape of hares from any dough using molds or a stencil, paint them after baking with chocolate or other goodies, decorate them with confectionery sprinkles, etc. Fantasize and engage in culinary creativity with the whole family - it’s healthy, enjoyable and tasty!

Does your family have a tradition of making Easter bunnies? If so, how do you prepare them? Share with us, friends, in the comments to this recipe.

This video talks about how to make a hare from sugar paste for modeling; using this example, you can learn how to shape Easter bunnies, including from dough.

Video recipe for cooking the Easter bunny

To grease the top and decorate:

• 1 egg yolk from a medium egg weighing about 65-68 grams.
• milk 3.2% fat 1 tbsp. spoon
• some dark raisins (preferably small ones) and almond petals for decoration (optional, but recommended)
• powdered sugar for sprinkling the finished “bunnies” (optional)

For the test:

• yeast 15 gr. fresh or 1 sachet (7-10 g.) dry
• milk 3.2% fat 300 ml
• granulated sugar 100 gr.
• natural or artificial vanilla sugar 1 level teaspoon
• salt a pinch
• butter 82.5% fat 50 gr.
• finely ground whole grain wheat flour 150 gr.
• premium wheat flour about 345-350 gr.

STEP-BY-STEP COOKING RECIPE

In advance (1.5-2 hours before preparing the dough), remove the amount of butter required for the recipe from the refrigerator and leave it at room temperature until it becomes very soft and creamy, or soften it in the microwave immediately before cooking.

Turn on the oven and heat it to 3-3.2 (about 170-175°C) (so that you can put the dough on it if there is no other warm place, for example, a radiator, for it).

In separate containers, measure the amount of granulated sugar required according to the recipe for the dough, adding vanilla sugar and wheat flour to it.

Heat the milk in a saucepan or aluminum bowl over low heat until warm (38-40 °C), then pour it into a bowl for kneading dough with a volume of about 3.5 liters and add 1 small heaped teaspoon of the total amount of granulated sugar ( without stirring). Crumble fresh or add dry yeast on top. Let the yeast soak for about 5 minutes.

After the time specified in step 4 has passed, add all the remaining previously measured granulated sugar with vanilla sugar, salt to the yeast and sift through a fine sieve about 210 g. from the entire norm of flour. Mix everything until smooth with a mixer with regular whisks at low speed, then add softened butter to the dough, stir in and add another 50 grams. from the previously measured amount of flour for the dough, sifting it through a sieve and also mixing with a mixer.

Gradually, in 2-3 additions (to feel the structure of the dough), add the rest of the flour (after scraping off the dough stuck to the mixer beaters) and knead the mass with your hands until it becomes homogeneous and elastic and does not lag behind the hands and walls dishes. Knead the dough thoroughly and for quite a long time, in the process, first collect the mass from the edges of the bowl to the center, and when you get a lump, stretch it by the ends several times, immediately folding it back - as a result, the dough will be better saturated with oxygen and will be fluffier. As a result, it should turn out soft and elastic, but it is acceptable if it is a little sticky to your hands.

Form the finished dough into a ball and place back in the bowl. Cover the bowl with the dough with plastic wrap and place in a warm place for 60-90 minutes until the volume of the dough increases by about 2-3 times. If you have time, you can leave the dough to rise at room temperature, then the proofing process can take about 2-2.5 hours.

When the dough has risen, it is very advisable to knead it into a ball and, covering it with film, let it rise again in a warm place or at room temperature so that the finished buns have a particularly airy texture. But if you don’t have this option, go straight to the next point.

Turn on the oven and heat it to 3-3.2 (about 170-175°C) (if you have not done this before). Line a large baking tray for baking rolls (size 28x38 cm) or any other one you have with a similar or slightly larger area with non-stick baking parchment (it is not necessary to make sides). Wash the raisins for decorating the preparations with running water and dry on a paper napkin, if necessary (if the raisins are large), cutting each into 2-3 parts.

Knead the risen dough with your hands in a bowl and divide into 14 equal parts (preferably using a scale). Roll each one into a ball and begin to form future “bunnies”, starting with those that were made first and, if possible, covering the “unused” ones with plastic wrap (so as not to dry out). To do this, take the ball in your right hand and squeeze it with the thumb and forefinger of your left so that ⅔ of the dough (the future head of the bunny) remains in the palm, and ⅓ (the ears) is “squeezed” out, while maintaining the “liner” with the main part. Then place the workpiece on the table and cut ⅓ of the part in half lengthwise with a sharp knife into two halves, spread the “ears” thus formed with your hands to the sides and trim. Insert a knife into the center of the “muzzle” and make a deep longitudinal cut towards the bottom of the “muzzle”, to the very edge of the workpiece (without cutting through the dough at the edge, otherwise parts of the muzzle will move apart during proofing!). Also, using a knife, outline the bunny’s nose and eyes, piercing the workpiece through and through in the appropriate places. Decorate the “nose” and “eyes” of the workpiece with small raisins or pieces of them (sinking them into the dough with a knife so that they do not fall out of it during proofing and baking), and insert two “teeth” - almond petals - into the “mouth”. see photo). Do the same with the remaining balls one by one, placing them at a distance from each other on a previously prepared baking sheet as they are ready. When the baking sheet is full, cover it on top with a paper towel and place it in a warm place (for example, on a heated oven) so that the pieces fit well, increasing in volume at least twice (then the finished buns will be especially fluffy and tender). Leave the blanks that do not fit on the table at room temperature to wait in the wings under plastic wrap.

When the preparations on the baking sheet are suitable, beat the egg with 1 tbsp in a separate small container. spoon of milk and carefully (so as not to displace the almonds and raisins), but quite generously, brush the top of the workpieces with the resulting mixture using a pastry brush. Place the baking sheet with the preparations in the oven and bake them until browned at 3-3.2 (about 170-175°C) for about 20-25 minutes or according to the recommendations in the instructions for your oven for baking yeast dough.

Remove the finished “hares” from the oven, let them cool a little (5 minutes) on the baking sheet, and then transfer them to a plate using a serving spatula. Replace the parchment on the baking sheet and place the remaining pieces on it. Brush them with beaten egg and milk and bake immediately as described in step 11 (they no longer need to rise further). It is advisable to let the “bunnies” sit for 6-12 hours, after which you can serve them to the table, if necessary, cutting off the burnt bottom with a bread knife with a serrated blade using a sawing motion.

You can store the prepared bunnies at room temperature for up to 2 days in an open container (over time they dry out and become crispy).

Helpful advice

I liked adding 50 g to the dough. light raisins and 50 gr. peeled walnut kernels. If you plan to follow my example, after step 4 (while the yeast is swelling), wash the raisins under cool running water, dry with a paper towel and cut into 2-3 pieces if they are large. Grind the nut kernels with a sharp knife into small or medium grains. Place everything in a bowl and sprinkle nuts and dried fruits with 1 tbsp. spoon with a medium heap of flour from the total amount measured for the dough, thoroughly mixing them with it (this is necessary so that they do not settle down the crumb during baking), and add it to the dough - at the stage of manual kneading in step 6, after adding all flour, thoroughly mixing them and the remaining flour with which they were sprinkled into the dough. I just don’t recommend molding “bunnies” with such “filling”: they end up with a lumpy surface, which doesn’t look very aesthetically pleasing. It’s better to divide the dough into the same number of pieces at the shaping stage and roll them into round buns, placing them on a baking sheet lined with non-stick parchment when ready. Then make a shallow cross-shaped cut on each with a sharp knife and then see the recipe. By the way: If you add raisins and nuts to the dough, you can replace half the norm (150 ml) of milk in the dough with 10% fat cream: in this case, the buns will turn out a little denser, but with a more pronounced creamy taste.

Note to the hostess

To make the “bunnies” especially healthy, I use 150 grams in the recipe. finely ground whole grain wheat flour. If you don’t have one, add the same amount of regular premium wheat flour to the dough.