Quick Dough: 4 Ways
- 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 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 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.