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Yeast Easter Bunnies

Hefeteig Osterhasen mit bunten Ostereiern.
Hefeteig Osterhasen mit bunten Ostereiern.
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Yeast Easter Bunnies

nut free • vegetarian
Prep Time: 1 hour
Baking time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the dough:

  • 500 g flour
  • 90 g butter
  • 1 sacket dry yeast
  • 90 g sugar
  • 250 g milk
  • 1 egg

For the filling

  • 150 g ground pumpkin seeds
  • 20 g pumpkin seed flour
  • 125 g milk
  • 2 tbsp honey
  • 2 tbsp rum
  • 1 tsp cinnamon
Genusswelt entdecken und einkaufen

Instructions

  • For the dough mix all the ingredients well and knead until you have a smooth dough.
  • Cover and leave for one hour.
  • In the meantime prepare the filling: Heat the milk. Remove from the heat and stir in the remaining ingredients and mix well. Set aside.
  • When the dough has doubled in volume, continue. Roll out the dough on a floured wooden plate. It shoul become a rectangle. Then spread the filling on the half of it.
  • Fold up the dough, the filling is in between, and cut into strips. Make the ends of the strips a little more pointed - for the ears - and form an "O" with ears.
  • Press an empty egg shell into the opening as a placeholder so that the space for the colored egg does not disappear during baking. Let rise again for 1/2 hour before baking.
  • Bake in a preheated oven at 180°C for 20-30 minutes

Notes

Do you want to have warm and fresh Easter bunnies in the morning?
Then prepare the Easter bunnies in the evening. Then place the finished yeast dough Easter bunnies on the baking tray lined with baking paper and let them rise for 1/2 hour.
Put the baking sheet in the fridge.
The next morning, first take the yeast dough bunnies out of the fridge and preheat the oven.
Bake at 180°C for 20-30 minutes.
Hefeteig Osterhasen vor dem Backen
Hefeteig Osterhasen am Blech
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ulrike
4. April 2022 14:18

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Hi, I’m Ulrike

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Pumpkin seed oil runs through my story like a green thread:

 

I grew up in a village inn, where I was able to discover the multitude of Styrian flavours from a young age. And of course pumpkin seed oil as well.

 

Back then it was pressed from my grandmothers’ pumpkin seeds, whom we enjoyed helping with the manual harvest as children.

 

Later I met Guntram, my prince of pumpkin seed oil and joined him in the oil business.

 

I’ve always been curious and eager to experiment. So it comes as no surprise that I soon started creating my own recipes using pumpkin seed oil.

 

Pumpkin seed oil is not only for salads. It can also turn your scrambled eggs into Styrian pumpkin seed oil “Schmölzi”, add a nutty touch to your vanilla ice cream or really top off your next risotto.

 

You’ll be surprised! Come and browse my blog and above all: try out the recipes and tell me how you liked it!

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