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 into small or medium grains with a sharp knife. 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.

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.
Lubricate 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.

Every time we prepare for the Bright Resurrection of Christ, we experience a special mood. Even in those years when religious holidays and rituals were banned, people secretly painted eggs and baked Easter cakes. Traditions were passed on from generation to generation, carefully preserved. However, there are also some among them that are not so widespread. For example, did you know that in addition to Easter cake, other baked goods are also prepared for Easter? One option is Easter bunnies. These could be cupcakes, buns, cookies. They turn out delicious and amazing to look at. Today the culinary site will tell you how such rabbits are prepared from dough without special molds.

Easter Bunny - symbolism of Easter

It is customary for Catholics to decorate their homes and tables for Easter with figurines of rabbits in a wide variety of designs. However, they look great next to the usual colored eggs, Easter cakes and cottage cheese Easter. And just like in European countries, in our homes charming bunnies symbolize well-being.

In general, researchers believe that the rabbit is a pre-Christian symbol. It is this animal that many European peoples have associated with the Goddess of Fertility and the Spring Equinox since ancient times. But with the mixing of pagan and Christian holidays, the prolific furry animal found its place alongside eggs, hens, larks and lambs.

A variety of baked goods in the shape of a hare for Easter are gradually gaining popularity in Russia. It is especially popular with children who love these harmless animals in any form. Try it and add some zest to your Easter treat. And we will tell you how to do this simply, without using special forms.

Easter cupcake in the shape of a bunny

If you are thinking about what to bake for Easter, besides Easter cake, try this recipe. No special forms or complex manipulations are required, and the result will certainly please you.

Basically, you can use any cupcake or biscuit recipe you like. The difference between this option is the large number of eggs. The dough turns out tender and retains freshness for a long time. This Easter cake is a worthy addition to the traditional Easter cake.

Ingredients:

• eggs – 6 pcs.;
• granulated sugar – 1 cup;
• butter – 250 gr. (we recommend using high-quality, real butter, since the taste of the finished product directly depends on this);
• flour (wheat, premium) - 2 cups (pour them generously, heaped);
• baking powder for dough – 2 tsp;
• alcohol (cognac, rum, vodka, whiskey, liqueur - your choice) - 2 tbsp. l.
• raisins (you can add dried apricots, prunes, nuts if desired).

Don't worry about the presence of alcohol in baked goods. During the baking process, the alcohol will disappear, leaving only a subtle aroma, for the sake of which the drink is introduced into the recipe. However, if you are absolutely against it, replace the alcohol with water. But in this case, be sure to add vanillin or other confectionery flavoring.

Attention! The amount of ingredients is indicated for 1 cupcake. To make an Easter bunny, you will need two identical round cake layers. If you don't have two round pans of the same diameter, you can bake the cakes one after the other. The main thing to remember is that you will need double the amount of food.

Just like when making yeast dough, all foods must be warm, room temperature. So be sure to take them out of the refrigerator in advance.

For decoration you will need colored icing and confectionery sprinkles. You can use traditional protein glaze for Easter cakes, or you can try making a lemon variation.

Ingredients for glaze:

• 2/3 cup powdered sugar;
• 1.5-2 tbsp. spoons of lemon juice.

To prepare the glaze, sift the powdered sugar, then gradually add lemon juice and mix. The exact amount of juice should be determined by the thickness of the glaze itself. If it is too thick, add a few more drops of juice (or water). If it turns out too liquid, add more powder. The main thing is to ensure that the mass is homogeneous, without lumps.

Properly prepared lemon glaze hardens very quickly, so pour it over the Easter cake immediately after cooking.

Preparation:

• The first step is to sort, rinse and pour boiling water over the raisins. While the dough is starting, it will have time to steam and cool to the desired temperature.
• Take a large container and sift the flour into it.
• Add softened butter and sugar to the flour. Grind everything by hand into soft plastic crumbs.
• Add baking powder and mix thoroughly again.
• Add eggs to the dough. Important point: add eggs strictly one at a time! Break, mix until smooth, break the next one.
• When the dough is ready, pour alcohol into it, add flavorings (if using them) and steamed raisins (along with the liquid in which they swelled).

The finished dough has the consistency of thick sour cream - shiny, oily.

Transfer it to the pan and bake in an oven preheated to 200°C for about 30 minutes. After this, reduce the temperature to 160 o C and keep our Easter cake for about 30 minutes. We check readiness with a sharp wooden skewer - inserted into the baked goods, it should come out dry.

When both cakes are ready, taken out of the mold and cooled, we begin to transform them into an Easter bunny.

All “magic” operations are presented in the photo below. As you can see, one of the cakes remains intact. We cut the second into 3 parts according to the diagram; from these parts we will get the ears and bow with which our Easter bunny is decorated.

All that remains is to decorate our baked goods with icing and confectionery sprinkles. To make eyes and a nose, you can use raisins and multi-colored dragees. If you prefer cream, you are free to use it by adding suitable food coloring.

This is not the only option for making an Easter bunny cupcake. You can also try this method:

Easter buns in the shape of bunnies

“Live” yeast dough in itself is a symbol of spring, awakening, growth. And therefore it could not be more appropriate on the Easter table. You can use your usual recipe for baking buns, changing only the shape of the products. Just imagine how happy your children will be when they see adorable bunnies on the table!

A very tender, soft dough is obtained according to the following recipe:

Ingredients:

• 350 gr. medium fat sour cream;
• 3 eggs;
• 80 ml water;
• 30 gr. "raw" yeast;
• 3 tbsp. spoons of granulated sugar;
• 0.5 teaspoons salt;
• 700 gr. flour.

Just like when we prepare Easter cake, all ingredients should be brought to room temperature. Only in this case will the yeast dough rise and the baked goods will be fluffy.

Preparation:

The golden color and subtle aroma will tell you that the Easter bunny buns are ready.

By the way, the buns can be made with a filling – poppy seed or any other. To do this, we first roll each ball into a small “ribbon”, on which we spread the filling, and then roll it into a sausage-flagellum. The main thing is not to reach the part that will turn into ears.

Easter buns in the shape of rabbits can be baked in other ways, shown in the photo:

The same methods can be used to bake Easter cookies from shortcrust pastry. Ruddy, appetizing rabbits will look great next to tall or cottage cheese.

Happy holiday to you!

How to make Easter cake from butter dough in the oven

1. Soak the yeast in warmed milk.

After 10 minutes, as soon as they form a head, knead the dough.

2. For the dough you need 100 g of sugar and about a third of all flour. Mix them, pour in the diluted yeast.

3. As soon as the dough fills the container, this will happen in about 50 minutes, knead the dough.

To do this, combine beaten eggs into a light foam with the remaining sugar. Melt the butter. Combine all liquid parts with the dough.

4. Grate the zest from the orange and lemon.

Add them to the dough.

5. Add the remaining flour and knead the dough. Leave it in a warm, draft-free place.

6. Pour boiling water over raisins and dried apricots for half an hour. Rinse and let dry.

7. After 60 minutes, check the dough.

If it fits, then separate the third part from it for the Easter bunnies.

8. Add chopped dried apricots and raisins to the remaining dough.

Leave the dough for another 40 minutes.

9. After this, put the Easter cake dough into molds.

You can take both special forms and small saucepans and even iron jars of a suitable size.

10. The dough proofing time in the molds is 30 minutes.

11.Bake for 50 - 60 minutes. Temperature +180. Brush the tops of the finished cakes with strong, sweet tea.

You can also use any frosting or colored sprinkles.

How to bake an Easter bunny from rich yeast dough in the oven

Easter bunnies are also a popular pastry during the Easter holiday. They can be made from any yeast dough. Use what you left from the Easter cake dough.

1. Divide the dough into 80 gram pieces. Divide each piece into three pieces: one large, the second smaller and the third small.

2. Form a rope from a large piece.

3. Twist it into a snail, leaving the tip free (these are the legs).

4. Give the smaller part a slightly elongated shape and cut from one edge to the middle. Insert a highlight instead of the eye (head).

Make a ponytail from the smallest part.

5. Collect the hare. Place on a baking sheet.

6. Bake the Easter bunnies in the oven until lightly golden.

Currently, you can buy any Easter baked goods in the retail chain, but you can also please your loved ones with homemade Easter cakes and Easter bunnies.

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!