Royal Austrian Yeast Cakes
Healthy, because
Even smarter
The yeast Easter bunny gets along with relatively little sugar compared to most Easter sweets. This is not only good for the teeth of the small sweet tooth, but also helps to prevent common diseases such as diabetes, overweight and high blood pressure. .
Yeast dough made from wholemeal flour is relatively light if a few points are taken into account: The yeast needs the right temperature to rise, which is between 35 and 40 degrees Celsius. At higher temperatures the yeast fungi die and the dough does not rise. If, as here, wholemeal flour is used, the dough must be a little moister to achieve an ideal baking result.
Ingredients
- For the basic yeast dough
- 500 grams Pastry flour
- 42 grams fresh Yeast
- 70 grams sugar
- 225 milliliters lukewarm milk
- 125 grams butter
- 1 pinch salt
- Easter bunny (for 4 pieces)
- 1 Yeast dough
- 4 hard-boiled eggs
- raisins
- Almond slivers
- Eggnog muffin (for 24 pieces)
- 1 Yeast dough
- 100 grams ground almonds
- 80 milliliters Advocaat
- 75 grams Mini chocolate chip
- 200 grams powdered sugar
- Food coloring
- Chocolate egg (for 16 pieces)
- 1 Yeast dough
- 2 Tbsps cocoa powder
- 4 Tbsps Chocolate (bitter)
- 3 Tbsps milk
- 100 grams white Couverture
- 2 Tbsps Apricot jam
- colorful Kogel mogel
Preparation steps
For the basic yeast dough: Dissolve the yeast and 1/2 of the sugar into some of the milk. Place the flour in a bowl, make a well in the center, add the yeast mixture, sprinkle with a little flour from the edges, cover and place in a warm place to rise for 20 minutes. Add the remaining sugar and milk, butter and salt and knead until smooth. Cover and let rise for 30 minutes.
For the Easter bunnies: Divide the dough into quarters, each roll portions into a 2 cm (approximately 3/4-inch) thick and 22 cm (approximately 8-inch) long oval. Using a sharp knife, cut arms into the bunnies and pull out slightly to lengthen. Place an egg in on the belly and fold the arms over the egg. Decorate the face with raisins and almonds. Arrange on a baking sheet lined with parchment paper and bake for about 15 minutes in a preheated oven at 200°C (approximately 400°F).
For the Advocaat buns: Knead the ground almonds, 4 tablespoons Advocaat and the chocolate chips into the dough, divide into 24 portions, place in paper liners and bake in a preheated oven at 175°C (approximately 350°F) for 20 minutes.
Mix the powdered sugar with the remaining Advocaat, tint with food coloring, transfer to a piping bag and use to decorate the buns.
For the chocolate Easter nests: Knead the cocoa powder, grated chocolate and milk into the dough. Roll out until 1 cm (approximately 1/3 inch) thick and cut out 6 cm (approximately 2 1/2 inch) diameter discs. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 175°C (approximately 350°F) for 10 minutes. Let cool. Using a vegetable peeler, cut the white chocolate into shavings. Mix the jam with 3 tablespoons warm water, brush over the warm dough, sprinkle with the chocolate shavings and decorate with the Easter eggs.
