Sweet Easter Rabbit bread is an original German recipe for Easter. It is ideal for the Easter Brunch or breakfast. Happy Baking!
Ingredients Sweet Easter Rabbit Bread
500 g flour
zest of 1 lemon
1 pinch salt
dry yeast for 500 g flour (usually 1 package)
3 tbsp sugar
250 ml milk
75 g butter
1 tsp evaporated milk
8 raisins and 16 almonds
Baking Instructions Sweet Easter Rabbit Bread
- make the dough: you would mix all ingredients, knead until you have a smooth dough, then let it raise, covered and at a warm place until volume has doubled. This can take 30min or longer, depending on the location.
- make 8 portions of of the dough and roll them (2inches thick).
- cut of a small part for the head and roll it to a ball.
- have remaining dough pointed at both ends and form it to a half circle.
- Place an almond on both ends.
- make the ears: form the head on the sides pointy and with the point of a scissor cut into half.
- Place the raisin for the eye. If it won’t stick use egg white to make it stick.
- Also stick the head with egg white to the body part.
- Brush rabbits with a mix of evaporated milk and egg yolk.
- Bake in pre-heated oven for 15-20 min on 375 F.
The Gugelhupf with raisins is a classic German cake recipe. Where does the word come from? Gugelhupf or Gugelhopf is a Southern German, Austrian, Alsatian, and Swiss term for a marble cake or Bundt cake. In the rest of Germany it is called “Bundkuchen” or “Napfkuchen”. Supposedly the part “Gugel-” is a variation of the Middle High German word gugel (hood), and the part “-hupf” is a variation of “Hefe” (yeast). So far the origin of the word, now where does the actual cake come from? A legend says that the three holy kings traveled through the Alsace region of France when they were heading home from Bethlehem,. The residents of Alsace were so delighted of their visit that they baked them a cake resembling the shape of their turbans, thus inventing the traditional form of the Gugelhupf.
Another story is teaching that the Gugelhupf was invented in Austria, and Marie Antoinette, queen of France and arch-dutchess of Austria, brought the cake from the Alp region to the french region of Versailles. Happy Baking!
Ingredients Dough for a Gugelhupf form of 1.5 liter content
500 g flour
1 cube fresh yeast or 1 package dry yeast
salt, 1 organic lemon, some butter
150 g raisins, 3-4 tbsp brown rum
50 g almond slices
2 tbsp butter, powdered sugar
- Sieve flour into a big bowl and in the middle make a mold where you will place the yeast (use instructions when using dry or instant yeast); crumb the fresh yeast.
- Mix it with some warm milk and some sugar.
- Cover it with a kitchen towel and let it rise for 15-20 minutes at a warm place.
- Add remaining sugar, eggs, soft butter, pinch of salt, grated peel of the lemon, and raisins: Pour boiling water of the raisins, add rum and let them soak briefly, drain them and dust them with flour, then add them to the dough.
- Knead dough very well; add as much milk is needed so you will get a smooth and soft dough.
- Knead it very hard so the dough makes bubbles.
- Let it rise again until volume has doubled.
- Grease the form very thoroughly and sprinkle almond slices on top, place the form in the fridge until dough has reached double volume.
- Fill dough into the form and let it rise again.
- Bake it on 200 C or 390 F for about 60 minutes.
- Get cake out of the form and place it on a baking grid, brush soft butter on top, it will melt right away then dust with powdered sugar.
You also can use this classic German form for this type of cake:
Schnitzel with Camembert is a great German dish for dinner and is easy to make. I am not sure where the recipe comes from but this combination of schnitzel, ham Camembert and a Bechamel sauce is very good. Try it out. Happy Cooking!
Ingredients (serves 8)
8 pork schnitzel
salt, grated pepper
2-3 tbsp flour
4 tbsp oil
4 slices cooked ham
125 g Camembert
8 tsp cranberries or lingon berries
50 g butter
40 g flour
500 ml heavy cream
250 ml vegetable or beef broth (instant)
1 tsp mustard
mushrooms, fresh or can
- Wash the meat, and pat dry; you can pound it a little; spice with salt and pepper. Turn in flour.
- Heat oil in a skillet and fry Schnitzel briefly on all sides. Place the Schnitzel in a fire proof form.
- Cur sliced ham in half, cut Camembert in slices.
- Place first ham then cheese on the Schnitzel, then on top 1 tsp cranberries.
- Melt butter, add flour and while stirring saute flour until light golden, then add heavy cream and broth bit by bit while stirring. Whisk very well so you won’t get clumps. Bring to a boil, reduce heat and let simmer for 4-5 min.
- Add mustard, spice with salt and pepper, add mushrooms (wash, clean and slice fresh ones).
Pour the sauce over the meat and bake it in the oven (not pre-heated) for about 35 min on 320-350 F.
Sandkuchen is a popular and classic German coffee and tea cake for the “Kaffeeklatsch”, the time when friends meet and talk about god and the world. The cake is not moist, that’s why it is good with tea or coffee. It is a perfect combination. Sandkuchen is very easy recipe and even baking beginners can … read more …
Duchess Potatoes or Herzogin Potatoes are a great potato side dish for any entrees or main dishes. They are perfect for venison and steaks. Germans love potatoes and there are more than 200 German potato recipes existing. Enjoy this German recipe. Happy Cooking! Ingredients (serves 4) 750 g potatoes 150 g butter 4 egg yolk … read more …
Szegediner Gulasch comes originally from Hungary and is named after the writer and poet Josef Szekely (1825-1895). In Hungarian it is called Szekely Gulasch. It has become a very popular Gulasch recipe in Germany and the combination of stew and Sauerkraut is delicious. The recipe went from Hungary to Austria and then ended up in … read more …
Bohemian Yeast Knoedel or Boehmische Hefeknoedel in German are a side dish that goes very well with any meat and a gravy, like Goulash. The classic recipe is using flour, eggs, salt and milk, you never cut them with a knife. There are typical Knoedel cutters available (in Germany) or use some yarn. Happy Cooking! … read more …
Kölner Krüstchen is a specialty from Cologne and it is pork schnitzel on a slice of bread with a fried egg on top. These kind of toasts are very popular in the pubs of Cologne, the Kneipen. Kölner Krüstchen is a great snack that can be made fast, you just have to make the schnitzel: … read more …