Quick Dough: 4 Ways

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Quick Dough: 4 Ways
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Health Score:
4,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
1
For the dough
500 grams Pastry flour
42 grams fresh Yeast
70 grams sugar
225 milliliters lukewarm milk
125 grams butter
1 pinch salt
For the Easter bunny
1 Yeast dough
4 hard-boiled eggs
raisins
Almond slivers
For the muffins
1 Yeast dough
100 grams ground almonds
80 milliliters Advocaat
75 grams Mini chocolate chip (prepared)
200 grams powdered sugar
Food coloring
For the stars
1 Yeast dough
2 tablespoons cocoa powder
4 tablespoons Chocolate
3 tablespoons milk
100 grams white Couverture
2 tablespoons Apricot jam
colorful Kogel mogel
For the fruit braid
1 Yeast dough
200 grams exotic Dried Fruit
200 grams powdered sugar
4 lemon juice
How healthy are the main ingredients?
almondsugarChocolatesalteggraisins

Preparation steps

1.

For the dough: Combine half the sugar, some milk and the flour in a bowl. Create a well in the center and add yeast and remaining milk. Sprinkle a little flour onto yeast, cover and let rise in a warm place for 2o minutes. 

2.

Knead in remaining sugar, butter and salt. Add more milk if needed. Cover again and let rise for 30 minutes.

3.

For the Easter bunny: Divide dough into quarters. Roll out each piece into a 2 cm (approximately 3/4 inch) thick and 22 (approximately 9 inch) cm long oval. 

4.

Cut out an Easter bunny shape with a knife. Add an egg to the belly and decorate face with raisins and almonds. Place on a baking sheet lined with parchment paper and bake in an oven preheated to 200°C (approximately 400°F) for 15 minutes. Remove and let cool.

5.

For the muffins: Knead almonds, 4 tablespoons eggnog and chocolate into dough. 

6.

Pour dough into a lined muffin tin, creating 24 muffins. Bake in an oven preheated to 175° C (approximately 350°F) for 20 minutes. Remove and let cool.

7.

Combine sugar with remaining eggnog, color with food coloring as desired. Pour into a small piping bag. Decorate muffins with icing and let set. 

8.

For the stars: Knead cocoa, grated chocolate and milk into dough. 

9.

Thinly roll out dough and cut out circles, 6 cm in diameter, (approximately 2 1/3 inch) and place on a baking sheet lined with parchment paper. Bake in an oven preheated to 175°C (approximately 350°F) for 10 minutes. Let cool and decorate with remaining ingredients. 

10.

For the fruit braid: Dice fruit and knead into dough. 

11.

Divide dough into three portions and roll into strands. Braid strands and place on a baking sheet lined with parchment paper. Bake in an oven preheated to 175°C (approximately 350°F) for 45 minutes. Remove and let cool. Combine powdered sugar and lemon juice, then drizzle over pastry. 

Serve all pastries warm or at room temperature.