Summary

Ingredients

• 1 kg flour
• 0.5 tablespoon ½ salt
• 30 g yeast
• 50 g suar (possibly up to 100 )
• 1 lemon (s), only grated zest
• 150 g butter
• 500 ml milk
• 2 egg (s)

To decorate: (Easter carp)

• 50 g almond (s), peeled
• 1 raisins

To decorate: (Easter bunny)

• Raisins
• Sugar-glaze
• 1 egg (s), beaten

To decorate: (Easter wreath)

• 100 g sultanas
• 1 egg (s), beaten

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Instructions

1. Sift the flour into a bowl, form a hollow in the middle, and distribute the salt over the edge. Dissolve the yeast with the sugar, melt the butter in a pan and cool with the milk. Add all ingredients to the flour, mix and knead by hand for 10 to 15 minutes until the dough is elastic and smooth and has small air holes when cut through. Return the dough to the bowl and cover it with a damp cloth and let it rise twice in a warm place.
2. This can be used to form an Easter carp:
3. Divide the dough into 3 pieces. Shape each of these pieces into a flat, oval loaf, which you cut on the side and at one end for the fins, and shape them by pulling them gently. To mark the scales, make incisions in the dough with scissors and insert about 50 g of peeled almonds into these incisions. A raisin serves as an eye. Let the fish rest for about half an hour, then bake on medium heat (about 200 ° C) for about 30 minutes.
4. Or an Easter bunny:
5. Divide the dough into 6 to 10 pieces. From each of these pieces 1 larger and 2 smaller balls are formed. The larger sphere gives the body, one of the smaller the head. Both are placed close together on a baking sheet and lightly flattened. The third ball is elongated a little, placed close to the head and cut deeply with scissors = ears. Press in raisins for eyes, possibly whiskers made of thin twigs or broom bristles (attention: nylon bristles melt when baking!). However, the bunny can only be decorated with icing after baking. Let the rabbits rise, chill for 10 minutes, brush with beaten egg and bake in a well preheated oven (180 ° C) for about 30 minutes.
6. Or an Easter wreath:
7. Work 100 g of sultanas under the dough after kneading, but before proving. Divide the dough (except for a small piece for the garnish) into 3 pieces. Shape into three even strands and braid them into a simple braid. Place the braid in a ring on a baking sheet and cover the seam with cut-out dough figures. Place a small bowl in the middle of the wreath so that the braid does not grow together when it opens. After rising, chill the wreath for at least 30 minutes. Remove the bowl, brush the wreath with beaten egg and bake in the preheated oven at medium heat (approx. 180 ° C) for 30 to 40 minutes.