Easter Bunny

Stanislava Dimitrova
How it's made: 

Where does the Easter bunny come from and why does it bring colored eggs?

Here is how the story goes...The Bunny /Easter Hare/ was born somewhere between Alsace and Baden Württemberg, which were at the time part of the Roman Empire. According to the tradition, children build nests, often out of paper, hey or willow twigs, in secluded areas of their home. The Easter Hare would then, if the children have been good, lay brightly colored eggs in the nest. The ritual was first documented by a German publication in the early 16th century. The Germans made also the first edible egg out of pastry and sugar – the ancestor of today's chocolate egg.

The Easter Hare was brought to America by the German settles and became as popular as Santa Claus – one of children's greatest pleasures. Both eggs and hares are symbols of fertility and the new life that springs out of nature every year. Both were part of the European pagan tradition, adapted later by Christianity. Easter Bunny brioche is traditionally prepared in south Germany for the Easter brunch, to make the occasion even more festive for children.

To make the dough, dissolve the yeast in the tepid milk. Melt the butter. Mix together the flour, sugar, vanilla and lemon zest. Add 2 eggs and the egg white of the third, the melted butter and yeast, and make a dough. Once the dough is ready, bring it on a floured surface and knead for 5-10 minutes. Place it in a dry, dusted with flour bowl, cover with clean cloth and let it rest and rise. Keep it in a warm place until it has doubled its size.

Knead the dough again on a floured surface. To make the bunny, split the dough into three equally large dough balls. From each ball, form one large ball for the bunny belly, one smaller for the head, four small balls for the feet and arms, and two ears.

Assemble the bunnies on a baking tray lined with baking paper. Decorate the bunnies with raisins and almonds. Mix the egg yolk with one spoon of milk and brush the surface of the bunnies with the mixture using a pastry brush. Bake in a preheated oven at 350℉ /180℃/ for 30 minutes.

Shopping list: 
50-60 gr unsalted butter
1/2 package fresh yeast (20 gr)
100 ml milk
3 eggs
2 1/2 cups flour
1/2 cup brown sugar
1 vanilla
1 tbsp lemon zest
raisins and almonds to decorate
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