It's not just chocolate bunnies, brightly painted eggs and Easter nests that go down well at Easter . Delicious pastries also delight young and old. Whether it's a cake or a sweet plait, let your imagination run wild! We have three suggestions to get you started.
Easter cakes (for 12 small 9cm diameter cake tins)
Place 250g flour, 1 pinch of salt, 2 tbsp sugar and the grated zest of a lemon in a bowl. Cut 125g of cold butter into small pieces and add to the bowl. Rub everything together with your fingers to form a crumbly mixture. Add 1 egg and 2 tbsp whole cream and mix everything together to form a dough - do not knead. Chill the dough for 30 minutes. Butter the tins with a little liquid or soft butter. Roll out the dough on a little flour to a thickness of 2-3 mm. Cut or cut out circles with a diameter of 10 - 11 cm and line the tins with them. Prick the pastry bases tightly with a fork and chill for 20 minutes.
Preheat your oven to 200 degrees.
Put 2dl full cream, 2dl milk and 100g raisins in a pan and bring to the boil. Stir in 3 tbsp of durum wheat semolina and leave to soak for 15 minutes with the hob switched off. Leave the mixture to cool. Add 3 tablespoons of sugar, 3 egg yolks, the zest of half a lemon and 100g of ground almonds and mix everything into a uniform mixture. Beat 3 egg whites until stiff and fold in carefully. Spread the filling over the pastry cases. Bake the cakes for 30-35 minutes. Once cool, sprinkle the Easter cakes with powdered sugar.
- Cut out fun Easter motifs from the remaining dough and bake in the oven for 3-5 minutes to decorate the Easter cakes.
- Instead of small cakes, you can also use a cake tin and bake a large flat cake.
- Decorate your Easter flatbread with colorful sugar eggs.
Easter plaited lamb
Place 500g flour, 40g melted butter, 100g sugar, 1/2 teaspoon salt and an egg in a bowl. Cut 100g dried apricots into fine cubes and add them to the flour mixture. Dissolve 1 cube of 42g yeast in 220ml lukewarm milk and pour it into the bowl. Knead everything into a smooth dough. Allow the dough to double in size and knead again briefly. Preheat your oven to 200 degrees. Line a baking tray with baking paper. Shape the dough into
- a larger oval piece for the head
- 2 oblong pieces for the ears
- 4 strands for the legs
- 4 balls for the feet
- Shape the remaining dough into 26 even balls for the body and tail.
Place the head and ears on the top left-hand side of the tray. Place 25 balls on the tray to form the body. The balls should be about 1 cm apart. Place the legs and the 26th ball as the tail and leave the dough to rise for another 10 minutes. Brush the Easter lamb with egg yolk. Press two raisins into the head as eyes. Bake the Easter lamb for 20-25 minutes
Easter muffins (for 12 pieces)
Preheat your oven to 175 degrees. Cut 100g of marzipan into small cubes or grate it on a Bircher grater. Prepare 100g carrots and grate them finely. Place 300g flour, 25g cornflour, 3 tsp baking powder and 1 tsp baking soda in a bowl. Beat 3 eggs, 1 pinch of salt, 150g sugar and 1 packet of vanilla sugar for 1 minute. Add 100g of melted, but no longer hot butter and beat the mixture for a further 2 minutes. Add 100g of natural yoghurt and stir until the mixture is uniform. Now add the flour mixture, carrots, marzipan and egg mixture and mix everything into an even mixture. Now fill a 12-cup muffin tin with paper cases and fill the batter up to 3/4 of the way up. Bake the muffins for 25-30 minutes. Leave them to cool completely.
- Decorate the muffins with icing, colored sugar eggs or marzipan carrots.
- Sprinkle your muffins with powdered sugar.
- Cover the Easter muffins with chocolate icing.
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