Easter Bunny
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g mararine or butter
- 100 grams flour
- 25 g cornstarch
- 1 teaspoon, leveled baking powder
- 100 g suar
- 1 packet vanilla sugar
- 2 egg (s)
- Icing sugar for dusting
- possibly cocoa powder
- Fat for the shape
- possibly breadcrumbs for the form
Print Recipe
Pin Recipe Instructions
- Beat the margarine or butter with the hand mixer until foamy and gradually add the sugar and vanilla sugar and keep stirring. When the sugar has dissolved, add the two eggs and stir vigorously.
- Mix the flour, mondamine and baking powder together well and add sifted small portions to the dough mixture. Don`t forget to stir! If you want a dark sheep or a brown rabbit, you can add some cocoa powder. About 30 g was a good choice for me.
- Grease the two halves of the respective baking pan well with margarine or butter, etc. and fill in the batter. Only about half of the batter is needed to make a rabbit shape.
- Then put the mold in the oven at 180 ° C (top / bottom heat) for 45 minutes on a rack in the lower third. The dough rises well, so don`t be alarmed! To be on the safe side, place some baking paper on the grid.
- After baking, wrap the pan with a damp, cold cloth. After about 10 minutes, the lamb / rabbit should be easy to loosen. If you have problems here, you can add a few breadcrumbs to the pan in addition to greasing.
- Let the lamb / rabbit cool down and trim it if necessary (the bottom never went flat with me). Sprinkle with powdered sugar or coat with couverture.
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