Easter brunch

quick & easy recipe ideas

Soon it’s time again, Easter is just around the corner and so is spring. The flowers start to bloom, the sun shines and nature awakes from its winter slumber. Enjoy your time with your family and celebrate Easter at home this year. How about a nice, cosy spring brunch? We have picked out some recipe ideas for you that are easy and quick to prepare.

Easter wreath cake

Easter wreaths

For 6 Easter wreaths

  • 250 g milk
  • 500 g type 550 wheat flour
  • 20 g fresh yeast
  • 50 g sugar + 1 tsp
  • 100 g soft butter
  • 1 egg (medium size)
  • 3 drops of butter vanilla aroma
  • 1 pinch of salt
  • 1/2 tsp orange zest
  • 1/2 tsp lemon zest

Heat 100 g milk, 1 teaspoon sugar and yeast in a pot to 37°C and mix everything well. Let the dough rest for 15 minutes. Now place the dough and the remaining ingredients for the dough in a bowl and knead for another 4 minutes. Cover the dough for 45 minutes until it has risen.

Divide the dough into 12 equal portions and place them on a floured work surface. Then cover the dough and let it rest for another 5 minutes. Afterwards, take one piece of dough at a time and roll it into a strand about 30 cm long. Twist 2 strands of dough together and lay them in a wreath.

Cover the wreaths on a baking sheet lined with baking paper and leave it to rise for another 20 minutes. In the meantime, preheat the oven to 160°C convection heat and whisk the egg yolk with the cream. After the 20 minutes, brush the wreaths with the egg yolk-cream mixture and sprinkle them with nib sugar and/or flaked almonds. Bake the wreaths in a hot oven for 20 minutes until they are golden yellow, then let the wreaths cool on a cake rack. Finished is your traditional Easter wreaths.

Lemon yoghurt Bundt cake

Lemon yoghurt Bundt cake

  • 100 g soft butter
  • 150 g sugar
  • 2 eggs
  • 190 g flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • ½ tsp Vanilla
  • 90 g yoghurt
  • 1 lemon

For the lemon yoghurt mini Bundt cakes preheat the oven to 180 °C top/bottom heat, while beating butter and sugar until frothy and then adding the eggs. Put the egg mixture on the side and mix yoghurt, lemon juice and lemon zests to a cream. Then mix flour, baking powder, salt, cinnamon and vanilla together. Now alternately add yoghurt cream and dry ingredients to the egg mixture. Put the dough in a piping bag, fill it into the mini-Bundt pan and put it in the oven.

After 10 to 15 minutes, make a stick test. If the stick can be pulled out without dough, the dough is done and you can take the mould out of the oven. Finally, let the Mini Bundt cakes cool down and decorate them with icing sugar or with a glaze of icing sugar and a dash of lemon juice. Optional sprinkle it with pistachios.

Happy Easter

Bunny – vanilla – cookies

  • 75g sugar
  • 125g soft butter
  • 2 pkg vanilla sugar
  • 250g flour
  • 1 egg
  • 1 pinch of salt

For these easy bunny-vanilla-cookies, knead all ingredients on a work surface to a smooth dough, wrap it in cling film and place the dough in the refrigerator for one hour. In the meantime, preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.

After one hour, roll out the dough from the refrigerator and on a floured work surface. Now cut out the biscuits with bunny cookie cutter and place them on the prepared baking tray. Then bake the cookies for 10 minutes in the oven until light yellow and the bunny cookies are ready.

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