We’ve been looking forward to Easter. It’s been a long wait and I think all of us need a couple of days off from our regular routine. I am really hoping we’ll be able to do the Easter Egg Hunt outdoors, so fingers crossed on our end.
In the meantime we made some bunny shaped Zopf, which is a Swiss sweet bread, very similar to Challah. It was a fun little project with the kids. I’m not an expert bread baker, so next time I think I’d be able to improve on some of my bunny shapes – but I thought I’d share it with you here, because they are kind of cute and very tasty.
We also decorated a bunch of eggs and I shared them last week on Clementine Daily. Instead of regular dye, we decided to use paint pens and temporary tattoos. I love how they turned out. We made a couple more with blown-out eggs so we could hang them on our forsythia branches. Even with coloured eggs, the paint pens and tattoos can add a little bit of extra decoration.
- 500 g flour
- 1.5 tablespoons of salt
- 2 tablespoons of sugar
- 60 g butter at room temperature
- 15 g instant yeast
- 3 dl milk (about 1.25 cups)
- 1 egg, whisked
- Combine flour, salt and sugar in a large bowl. Add butter, cut into small pieces.
- Dissolve yeast with milk. Add liquid to the dry ingredients by stirring it from the middle, like a well.
- Knead dough until smooth. Cover and let rise to about double it's size in a warm area of the kitchen.
- Cut dough into as many pieces as you need for your bunnies.
- Option 1: Knead dough into a long rope, flip once and twist into bunny ears. Add small tail on looped end.
- Option 2: Form dough into smooth oval. Use scissors and cut into dough to shape ears. Pull apart dough ears and add two raisins as eyes.
- Brush egg mixture on all the bunnies and set them on greased cookie sheet.
- Heat oven to 400 F and put buns into cold oven. Let bake about 20 - 25 minutes, until golden brown.
- You'll know the buns are done, when you knock on the bottom of them and it sounds hollow.
You can also make this with any challah recipe that you like.