Easter bunny recipe. DIY Easter bunnies

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 of adults and children, it is especially customary to richly meet and treat different people, traditional dishes, baked goods for Easter for guests and households.
But the oven is only, as many do, it is to restrict holiday menu, because the world knows many recipes. Homemade Easter baking is a must, but together with ceremonial rich bread, it's nice to bake different buns. For example: bunnies and lambs specially baked for the Easter holiday, nests. Also, everyone will be happy. Yes, and it is more pleasant for children to eat cookies in the form of small animals, as well as treat visiting friends with small funny faces.
Therefore, we offer you a photo recipe for Easter baking - hares from yeast dough for Easter.

We prepare the ingredients:

• 1/2 cup sugar.
• salt on the tip of a knife.
• Flour 450-550 grams (sometimes a little more, sometimes a little less, in the process I will tell you how to navigate for beginners).
• 250 ml. fatty 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 tablespoon with a large slide).
• 70g. good quality butter or margarine.
• For a peephole, you can take raisins or small dragee candies.
• 1 egg yolk for greasing "bunnies" before baking.

All ingredients must be warm, so we get everything we need out of the refrigerator. Everything will be warm by the time they are applied.

How to make Easter yeast dough

We put a bowl of milk on the gas. We heat it up to 36-39 degrees to a warm, not hot state. Pour in sugar.
We remove the bowl from the heat, check for warmth. If everything is warm, not hot, chop the yeast.

If your live yeast has been frozen, thaw it first at room temperature.
Add flour (150-200 grams), the main thing is to pour it 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 the included oven on a stool.
We cover the dough with a towel or napkin made of natural breathable fabrics.

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

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

• When you proceed to the next stage, you will recognize by the lush, porous, increased in size dough.

Put WARM eggs, butter, some flour into the dough.

Stir, add flour until the dough becomes steep and very sticky. It should not spread.

Sprinkle flour over the dough. We put it in a warm place under the same towel.
Now the time will be different too. You will need from 30 minutes to 3 hours.
If the dough has come up, and you are busy, then you can take your time, it can stand for 3 hours, even if it came up in 30 minutes.

Easter bunny recipe

- how to bake pastries in the oven

Pour flour on the table, spread the dough.

Knead until it becomes elastic and not sticky to your hands.

We cut the dough into pieces up to 16 pieces, depending on how many hare faces you want to make.

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

If not with a knife, then we just sculpt from dough Easter baked goods like plasticine. After our creative manipulations, we finish the imaginary head, flattening the edges and making the hare's face more rounded.
We glue the eyes and a nose made of raisins or sweets.
Lubricate the bunnies of their yeast dough with yolk.

We put it on the door of an open warm oven, let it rise a little.
We bake at 180 degrees. You won't have to wait long for the finished yummy, the time for the last stage will take literally 25-30 minutes.

To lubricate the top and decorate:

• 1 egg yolk from an average egg weighing about 65-68 gr.
• milk 3.2% fat 1 tbsp. spoon
• some dark raisins (preferably small ones) and almond petals for decoration (optional, but desirable)
• powdered sugar for sprinkling ready-made "bunnies" (optional)

For the test:

• yeast 15 gr. fresh or 1 sachet (7-10 gr.) dry
• milk 3.2% fat 300 ml
• granulated sugar 100 gr.
• natural or artificial vanilla sugar 1 tsp.
• a pinch of salt
• butter 82.5% fat 50 gr.
• whole grain wheat flour of fine grinding 150 gr.
• Wheat flour top grade about 345-350 gr.

STEP-BY-STEP COOKING RECIPE

Remove the required amount of butter from the refrigerator in advance (1.5-2 hours before preparing the dough) and leave at room temperature to become very soft, creamy, or soften it in the microwave just before cooking.

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

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

Heat 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 teaspoon with a slight slide from the total amount of granulated sugar ( without stirring). Crumble fresh yeast on top or add dry yeast. Let the yeast get wet for 5 minutes.

After the expiration of the time specified in point 4, pour all the remaining previously measured granulated sugar with vanilla sugar, salt and sift through a fine sieve about 210 gr. from all the flour. Stir everything until smooth with a mixer with ordinary whisks at low speed, then put the softened butter in the dough, stir in and add another 50 gr. from the previously measured norm of flour for the dough, sifting it through a sieve and also mixing with a mixer.

Gradually, in 2-3 steps (to feel the structure of the dough), add the rest of the flour (after removing the dough that has adhered 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 utensils. Knead the dough thoroughly and for quite a long time, in the process, collect the mass first from the edges of the bowl to the center, and when a lump is formed, stretch it several times by the ends, immediately folding it back - as a result, the dough is better saturated with oxygen and will be more fluffy. As a result, it should turn out to be soft and elastic, but acceptable if it sticks a little to your hands.

Form from finished dough ball and put back in bowl. Cover the bowl with the dough with plastic wrap and put it in a warm place for 60-90 minutes to increase the volume of the dough 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 comes up, it is very advisable to knead it into a ball and, covering it with a 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 do not have such an opportunity, go directly to the next item.

Turn on the oven and heat it up to 3-3.2 (about 170-175 ° C) (if you have not done this earlier). Line a large baking tray for baking rolls (28 × 38 cm) or any other one that you have in stock of the same or slightly larger area with non-stick baking parchment (the sides are optional). To decorate the blanks, wash the raisins with running water and dry them on a paper towel, if necessary (if the raisins are large), cutting each into 2-3 parts.

Wrap the matched dough with your hands in a bowl and divide into 14 equal parts (preferably with a scale). Roll each one into a ball and start molding future "bunnies", starting with those that were made first and, if possible, covering the "unused" with plastic wrap (so as not to wind up). To do this, take the ball in your right hand and squeeze it with your left thumb and forefinger so that ⅔ of the dough (the future head of the bunny) remains in the palm of your hand, and ⅓ (ears) "squeezed" outward, while maintaining the "jumper" with the main part. Then put the workpiece on the table and cut ⅓ part in half lengthwise with a sharp knife into two halves, spread the "ears" thus formed with your hands to the sides and trim. Stick a knife into the center of the "muzzle" and make a deep longitudinal cut to the bottom of the "muzzle", to the very edge of the workpiece (while not cutting through the dough at the edge, otherwise parts of the muzzle will spread apart during proofing!). Also, using a knife, mark the nose and eyes for the bunny, piercing the workpiece in the appropriate places with the knife through and through. Decorate the "nose" and "eyes" of the workpiece with small raisins or their pieces (by sinking them with a knife into the dough so that they do not fall out of it during proofing and baking), and insert two "teeth" into the "mouth" - almond petal(see photo). Do the same with the remaining balls one by one, placing them at a distance from each other on the previously prepared baking sheet as soon 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 blanks on the baking sheet fit, beat the egg with 1 tbsp in a separate small container. spoon of milk and gently (so as not to displace the almonds and raisins), but generously enough to grease the blanks on top with the resulting mixture using a cooking brush. Place the baking sheet with the blanks in the oven and bake them until browning 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 cool a little (5 minutes) on a baking sheet, and then transfer with a serving spatula to a plate. Replace the parchment on the baking sheet and place the remaining pieces on it. Brush them with a beaten egg and milk and bake immediately as described in item 11 (they no longer need to part with them). It is advisable for the "bunnies" to stand for 6-12 hours, after which you can serve them to the table, if necessary, cutting off the burnt bottom with a knife for cutting bread with a serrated blade with sawing movements.

You can store ready-made 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 grams to the dough. light raisins and 50 gr. peeled kernels walnuts... 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 it is large. Grind the kernels with a sharp knife into fine or medium grains. Put everything in a bowl and sprinkle with 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 the baking process), and add into the dough - at the stage of manual kneading in step 6, after adding all flour, carefully mixing them and the remains of the flour with which they were sprinkled into the dough. Only I do not recommend molding "bunnies" with such "filling": they are obtained with a bumpy surface, which does not look very aesthetically pleasing. Better at the shaping stage, divide the dough into a similar number of pieces and roll them into round buns, placing them on a baking sheet covered with non-stick parchment as soon as they are ready. Then make a shallow cruciform 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 with 10% fat cream in the dough: 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 useful, I use 150 grams in the recipe. whole grain wheat flour. If you do not have one available, add the same amount of regular premium wheat flour to the dough.

Dough:

• 200 g flour
• 200 g cottage cheese
• 100 g butter
• 1 egg
• 0.5 tsp baking powder
• a pinch of salt

Filling:

• 250 g minced meat(I have a pork)
• 50 g carrots
• 50 g onions
• 50 g cheese
• salt pepper
• 1-2 tbsp. l. sour cream
• vegetable or butter for frying

Also:

• egg (for lubrication)

In connection with the inexorably approaching holiday of Easter, I will start in advance with Easter recipes... The Easter bunny (or rabbit) is a symbol of the holiday in many countries, so I was inspired to cook something in the same spirit. I took the puff pastry dough, it is very, very tasty! Usually on the festive table there are sweet cakes and cottage cheese Easter, so I suggest using for our hares unsweetened filling... I used minced pork, but you can use any other minced meat you like. The hares turned out to be very tasty, the child especially appreciated it, and both me and my husband really liked it.
In fact, today's hares are just pies from curd dough with meat filling, so you can make them now in the form of ordinary pies, or in the form of one whole pie as a rehearsal before Easter))

Preparation:

Cooking the dough.
Put flour, baking powder, salt into the food processor.
Add pieces of soft butter and pieces of cottage cheese. I separate them with my hands and put them on top of the flour. I used 82% butter and a homogeneous pasty, non-watery curd with a fat content of 9%.

Mix in a food processor.

Add the egg, turn on the food processor again, then remove the knife and quickly mold the dough into a ball. If necessary, you can add a little more flour, but you cannot knead the dough, otherwise it will not "flake" when baked.
Put in the refrigerator for 1-2 hours, you can also overnight.

Cooking the filling.
Heat creamy or vegetable oil... Put finely chopped onion and grated carrots, fry until soft and light golden brown.

Add minced meat, fry thoroughly with a spatula, until cooked. Salt and pepper.
Optionally, you can use ready-made boiled meat by scrolling it through a meat grinder and mixing with fried onions and carrots.

Transfer to a container, completely suck, add grated cheese and sour cream.
Stir, the filling is ready.

We form "hares".
Roll out the dough into a large thin layer, about 3-4 mm thick.

I cut a hare out of paper, and traced the contour with a knife, it's not as difficult as it seems at first glance.
I had enough for 12 pieces, that is, in the end I got 6 birds with one stone.

Immediately transfer half of the blanks to a baking sheet covered with baking paper.
Lay out the filling.

Grease the edges with protein using a brush, cover with the other half, and press lightly along the contour.
From the remaining dough, I cut out circles for the cheeks. Eyes and nose made of raisins.
Lubricate with shaken up yolk and make three holes on the "torso" with a toothpick to release steam.
The blanks are ready.
You can do big pie in the form of one big hare, or just a rectangular closed pie.

Put in an oven preheated to 180 degrees, bake for about 15-25 minutes or until golden brown.
You can eat both hot and cold, but I liked the hot ones better, you can heat them in the microwave, the taste does not deteriorate, but remains just as great.

Here is such a hare family!
Easter bunnies will perfectly decorate festive table, will please their excellent taste and an unusual view of both children and adults!

Each time, preparing for the Bright Resurrection of Christ, we experience a special mood. Even in those years when religious holidays and ceremonies were banned, people secretly painted eggs and baked cakes. Traditions were passed down from generation to generation, carefully preserved. However, there are some among them that are not so widespread. For example, did you know that besides Easter cake, other baked goods are also prepared for Easter? One of the options is Easter bunnies. It can be muffins, buns, cookies. They turn out to be delicious and delicious to look at. Today, a culinary site will tell you how such rabbits are prepared from dough without special forms.

Easter bunny - symbolism of Easter

It is customary to decorate the house and table for Easter with Catholics with figurines of rabbits in a wide variety of versions. However, next to our usual dyes, Easter cakes and cottage cheese easter they look great. And just like in European countries, in our homes, adorable rabbits symbolize well-being.

In general, researchers believe that the rabbit is still a pre-Christian symbolism. It is this animal that many European peoples have since ancient times associated with the Goddess of Fertility and the Feast of the Spring Equinox. But with a mixture of pagan and Christian holidays, the prolific fluffy animal found its place next to eggs, chickens, larks and lambs.

Various pastries in the shape of a hare for Easter are gradually gaining popularity in Russia. She is especially liked by children who love these harmless animals in any form. Try and spice up your Easter treat. And we will tell you how to do it simply, without using special forms.

Easter bunny cupcake

If you are thinking about what to bake for Easter besides Easter cake, try this recipe. Neither special forms nor complex manipulations are required, and the result will certainly please.

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

Ingredients:

• eggs - 6 pcs.;
• granulated sugar - 1 glass;
• 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 glasses (pour them generously, with a slide);
• baking powder for dough - 2 tsp;
• alcohol (cognac, rum, vodka, whiskey, liqueur - of your choice) - 2 tbsp. l.
• raisins (you can add dried apricots, prunes, nuts if desired).

Don't worry about the presence of alcohol in your baked goods. In the baking process, the alcohol will disappear, only a subtle aroma will remain, for the sake of which the drink is introduced into the recipe. However, if you are strongly against it, substitute water for alcohol. But in this case, be sure to add vanillin or another confectionery flavor.

Attention! The ingredient count is for 1 cupcake. To make an Easter bunny, you need two identical round cakes. If you do not have two round tins of the same diameter, you can bake the cakes one after the other. The main thing to remember is that you need a double rate of food.

As with making yeast dough, all foods should be warm, room temperature... Therefore, be sure to remove them from the refrigerator beforehand.

For decoration, you will need colored glaze and pastry sprinkles. You can use the traditional protein glaze for Easter cakes, or you can try to cook its lemon variation.

Ingredients for the glaze:

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

To prepare the icing, sift the icing sugar, then gradually introduce into it lemon juice and mix. What exactly should be the amount of juice, we determine by the density of the glaze itself. If it's 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 make sure that the mass is homogeneous, without lumps.

A properly prepared lemon frosting hardens very quickly, so we fill the Easter cake with it immediately after cooking.

Preparation:

• The first step is to sort out, 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.
• We take a spacious container and sift flour into it.
• Add softened butter and sugar to the flour. We grind everything with our hands into a soft plastic crumb.
• Pour in baking powder, mix thoroughly again.
• We introduce eggs into the dough. An important point: add eggs strictly one at a time! Split, mix until homogeneous, split the following.
• When the dough is ready, pour alcohol into it, add flavors (if we use them) and steamed raisins (along with the liquid in which it swelled).

The finished dough is obtained in consistency like thick sour cream - shiny, buttery.

We put it in a mold and bake in an oven preheated to 200 ° C for about 30 minutes. After that, we reduce the temperature to 160 ° C and keep our Easter cake for about 30 minutes more. We check the readiness with a sharp wooden skewer - stuck into the baking, it should come out dry.

When both cakes are ready, removed from the mold and cooled, we proceed to transform them into an Easter bunny.

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

It remains to decorate our pastries with icing and pastry sprinkles. To make the eyes and nose, you can use raisins, multi-colored dragees. If you prefer the cream, you are free to use it by adding suitable food colors.

This isn't the only way to make a bunny Easter cake. You can try this method as well:

Easter bunny buns

"Living" yeast dough in itself is a symbol of spring, awakening, growth. And therefore, it is most appropriate for 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 butter rabbits on the table!

Very tender soft dough is obtained according to the following recipe:

Ingredients:

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

Just like when we prepare an Easter cake, all ingredients should be warmed 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, buns can be made with a filling - poppy seed or any other. To do this, first roll each ball into a small "ribbon", on which we spread the filling, and then roll it into a flagellum sausage. The main thing is not to get to the part that turns into ears.

Easter buns in the form 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... Rosy appetizing rabbits will look great next to, tall or curd.

Happy holiday to you!