Easter is only two days away and this means: WE NEED MORE RABBITS! Here come some highly adorable little fellows that would love to join and enhance your Easter breakfast table.They’re made out of Zopf-dough and are therefore more bread than dessert. Almost too healthy in fact, so I had to hide a chocolate egg in each of them. 😉 Only kidding (but not about the chocolate egg!).These rabbits can also make a nice self-made gift to give to your friends and family; I’m sure they’ll be delighted!
Zopf-Rabbits in a Pot
active preparation time: 1h
(plus about 1.5h rising time)
yield: 6 Zopf-Rabbits
- 500g flour
- 8g salt
- 30g sugar
- 75g butter, softened
- 18g fresh yeast
- 3dl warm milk
- 2 EL almond slices
- 2 EL raisins
- 4 pecan nuts (alternatively raisins or some other nuts than pecan nuts)
- 1 egg yolk
- 1 tbsp. cream
- 6 small clay pots
- 6 colourful ribbons (plus a green ribbon for the „grass“, if you like)
- Sieve the flour into a big bowl. Add salt and sugar.
- Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
- Dissolve 18g fresh yeast in the warm milk.
- Form a little well in the flour mixture and pour the yeast-milk into this well. Stir until the dough sticks together.
- Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
- Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.
- In the meantime, wash the 6 clay pots and cover them with baking parchment (cut a circle and then remove a slice, as on the picture.
- Carefully separate the dough into 6 parts. Form a small ball for the head and a big bowl for the body (of the rabbit) out of every part.
- Press and hide a chocolate egg in the body of each big ball. Then, put the big ball into the clay pot. Elongate the small ball and cut it with your scissors to create the ears (make them rather too long than too short as they’ll shrink during the baking due to gravity). Use the raisins to create the eyes, a small piece of pecan nut to make the nose and a few almond slices for the whiskers.
- Brush the head and body of the rabbit with the egg yolk-cream mixture. Fix the head with two crossed toothpicks (which lead into the ears) onto the Body.
- Let it rise in a warm place for 25-45 min and bake in the lower middle of the oven at 220°C for 30-40 min. Cover the rabbits after at least 10 minutes with kitchen foil (otherwise they will get too dark). Take them out of the oven and let them cool down on a cooling rack.
- Decorate each (cooled) rabbit with a colourful ribbon around the neck. If you like, decorate the pot with a green ribbon to create some „grass“
To get a printed version: Download the pdf.
(Both English and German versions available!)