March 30th, 2013

Easter bunnies 2013


When I take a look out of the window on Good Friday, I had to blink and take a second look. Yes, during the last night our street was dusted with snow. During Christmas I would be happy with snow, but at the end of march I don’t need it anymore. I shortly considered to go back to bed and to stay there until it is finally spring. But complaining about the weather will not change it and so I started some dough to bake a nut-filled braid, some “Poschweck” and this sweet Easter bunnies.

I bake Easter bunnies every day. We eat some for Breakfast and the rest I give away. So we gave one of the bunnies as Easter present to my little niece. This year I made the dough with a pâte fermentée and seasoned it with some grated orange peel.

They taste good – my niece eat immediately a big part of her “Hasi” – is there a bigger compliment?

Easter bunnies

Pâte fermenteé

  • 210 g flour Type 550
  • 145 g Water
  • 1g fresh yeast
  • 4g Salt


  • Pâte fermenteé
  • 500 g flour Type 550
  • 200 g Milk
  • 10 g fresh yeast
  • 5 g Salt
  • 100 g Egg (2 Eggs)
  • grated peel of 1/2 Orange
  • 85 g sugar
  • 125 g Butter


  • 1 egg, beaten

Mix all ingredients for the Pâte fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Dissolve the yeast in milk, then knead in the kitchen machine with eggs, salt, flour and Pâte fermente for 5 min at slow speed.

The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at onc and knead untill the butter is completly incooperated.

Proof for one hour.

Divide the dough into 5 pieces of about 270g each.

Roll a strand with a thick middle part and thinner tips. Form two puffs at one of the ends by pressing the edge of your hand into the dough, one with 6cm length Ears) and one with 8 cm lengths (Head). Lay the strand on a paper lined baking tray and twist the strand at the thin parts between the puffs. Now cut the 6 cm long puff lengthwise to form the ears. Now cut the arms on both sides of the loaf (length 9 cm) and form the legs with a 9 cm cut (see picture). Fold the tip of the leg in a 90°C angle to form the feet. Now contour the feet and the ears. Lay a Easter egg on the belly of the bunny and fold the arms around them or, for the easter egg less variation, just fold the arms over the belly. Press three raisins in the head to form eyes and nose.

Proof for 1 hour.

Preheat the oven to 200°C.

Glaze with egg and bake at 200°C (or 175°C convection mode) for 25 min.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

4 Responses t_on Easter bunnies 2013

  1. Claudia July 28th, 2017

    Ich hätte eine Frage zu dem Osterei, auch wenn jetzt gerade garnicht die Zeit ist, über das Backen von Osterhasen nachzudenken.
    Wird das fertig gekocht und gefärbt nochmal mitgebacken?
    Wird das dann nicht grausig schwarz innen?
    Oder könnte man ein angepikstes rohes Ei auf den Teig geben, das dann im Ofen gekocht wird.

    1. Stefanie July 28th, 2017

      @Claudia: Man kann nie zu früh anfangen zu planen 😉 Das Mitbacken der gekochten Eier funktioniert ganz gut, es kann aber manchmal passieren, dass sich ein leichter dunkler Ring bildet – das finde ich persönlich aber nicht so tragisch. Mit dem rohen Ei sollte es aber wahrscheinlich schon klappen, die Empfehlung für “gekochte” Eier aus dem Ofen liegt bei 160-175°C und 30 min. Mit 200°C und 25 min sollte es also auch passen – ich würde es aber vor Ostern mal ausprobieren, ob es auch wirklich klappt.

  2. Maria April 2nd, 2013

    Hallo Stefanie,
    die sind wirklich gut gelungen!
    Viele Grüße


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