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((') (') Good morning, Easter bunnies!
This is a family tradition. Every year at Easter we make our very special Easter Buns where we shape the dough into Easter-themed --- like bunnies, roosters, chicks, eggs, sheep, ladybugs, braids and – for some weird reason that I can't remember – owls, hedgehogs, unicorns and Cheshire cats! It's a great breakfast for Easter Sunday or Monday to make with your kids, family or friends. The more the merrier :)
When I was a baby-faced little Cheshire cat myself (see proof below) we always used a German recipe for Quarkölteig, a dough made with curd cheese, but lately we've switched over to a less-oily yeast dough. Today, I want to share our yeast dough recipe for whimsical (vegan) Easter buns with you!
Scroll down for the recipe and some fun!
Now for the Easter Buns, here's what you need:
Yeast Dough
- 400 g flour (gluten-free: replace with buckwheat flour)
- 100 g margarine (or use oil instead! to replace 100 g margarine, use around 1/4 cup of oil)
- 1 egg (vegan: replace with 1 tablespoon cornstarch or ground flaxseed + 3 tablespoons water)
- 100 g sugar
- 1 pinch of salt
- 1 package dry yeast
- 200 ml milk (vegan: use plant-based milk instead)
Combine all ingredients in a large mixing bowl and mix well to form an even dough. Set aside in a warm place, covered with a plate or a clean tea towel, for 30 to 60 minutes to allow the dough to rise.
Once risen, form the dough into various Easter shapes (rabbits, chicks, birds, sheep, ladybugs, or... Cheshire cats, lol), using raisins, nuts and chocolate to garnish.
A variation of these buns would be to knead raisins or chocolate chips into the dough, resulting in currant buns (similar to hot cross buns) or chocolate chip buns!
Bake at 180 to 200 °C / 350 to 400 °F for 40 minutes. Enjoy while still warm, melting some (vegan) butter or chocolate on top.
Yeast Dough
- 400 g flour (gluten-free: replace with buckwheat flour)
- 100 g margarine (or use oil instead! to replace 100 g margarine, use around 1/4 cup of oil)
- 1 egg (vegan: replace with 1 tablespoon cornstarch or ground flaxseed + 3 tablespoons water)
- 100 g sugar
- 1 pinch of salt
- 1 package dry yeast
- 200 ml milk (vegan: use plant-based milk instead)
Combine all ingredients in a large mixing bowl and mix well to form an even dough. Set aside in a warm place, covered with a plate or a clean tea towel, for 30 to 60 minutes to allow the dough to rise.
Once risen, form the dough into various Easter shapes (rabbits, chicks, birds, sheep, ladybugs, or... Cheshire cats, lol), using raisins, nuts and chocolate to garnish.
A variation of these buns would be to knead raisins or chocolate chips into the dough, resulting in currant buns (similar to hot cross buns) or chocolate chip buns!
Bake at 180 to 200 °C / 350 to 400 °F for 40 minutes. Enjoy while still warm, melting some (vegan) butter or chocolate on top.
My favourite is the Cheshire Cat, which somehow became my signature bun shape :)
And just for the funsies let's see what our masterpieces looked like when I was younger and we were still using the curd cheese dough :'D yeah ... marvellous ... you can see, true artists were at work, lol. (And I'm wearing black nail polish!! sooo coool, haha)
I think our baking skills improved over time... kind of. Haha!
Now have a great day with your family!
Lots of love and Easter bunnies ~
Now have a great day with your family!
Lots of love and Easter bunnies ~
♥
Maisy
 ((') (') Good morning, Easter bunnies! This is a family tradition. Every year at ...){kind=link}
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