Quick Dough: 4 Ways

Average: 0 (0 votes)
(0 votes)
Quick Dough: 4 Ways
share Share
bookmark_border Copy URL
Health Score:
4,3 / 10
1 hr 30 min.


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
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?

Preparation steps


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. 


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


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. 


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.


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


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.


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


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


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. 


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


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.