Recipes for Easter - homemade Easter bunnies and Easter chicks
Do you want to bake something together with your kids or the kids you’re babysitting this Easter? Our two recipes for Easter bunnies and Easter chicks are easy to make and they look really cute. Let the kids get creative by decorating each bunny or chick individually!
- 500g flour (healthier option: Whole Grain flour)
- 200ml milk
- 80g butter
- 100g sugar (healthier option: brown sugar)
- 2 eggs
- 1 PKG vanilla sugar (optional)
- 1 PKG bakers yeast
- Lemon juice of ½ lemon
- Some toothpicks, some water
- Carrot, parsley leaves, chocolate for decoration
How it is done:
For the dough, put the butter, milk, sugar and vanilla sugar in a bowl and heat in the microwave for 30 seconds on the highest setting. The butter should be melted and all the liquid lukewarm. Mix the flour with the yeast, add the lemon juice, 1 egg and the lukewarm liquid and mix well. The dough should be mixed and kneaded until it comes away from the edge without sticking. If your dough sticks, add a little more flour until it loosens. If the dough is too firm, add a little more water to make it fluffier. Place the dough in a floured bowl, cover with a kitchen towel and leave to rest for an hour. The dough should double in size during this time. Tip: Place the dough in a warm place so that the baker's yeast can work in peace.
When the dough has rested for a good hour, you can shape it. For each bunny, make one large, one medium and two small balls as well as 4 small rolls. The large ball is for the body, the medium-sized for the head and the small ones for the feet. To join these elements, use a little water to coat the areas where they touch. Two of the rolls are turned into ears by flattening them with a knife. The other two rolls are the arms and for this you have to shape them into a half moon like a croissant. When your bunny has all the parts on it, use toothpicks as placeholders for the carrot. Beat the egg that you have left over and brush the bunnies with it, so they get a nice brown colour in the oven. Now put your tray with the Easter bunnies into the preheated oven and bake them for 20 minutes at 180 degrees top and bottom heat.
Take your Easter bunnies out of the oven, use a glove as the baking tray is very hot, and let them cool down a bit. Then draw the bunny's eyes and nose with the chocolate. Cut the carrot into thin strips and stick them in where the toothpicks were and decorate with a parsley leaf. If you are baking with children, the parent or babysitter should always cut the carrots as it can be too dangerous for children.
Enjoy your sweet Easter bunnies!
- 6 eggs
- 2 tsp mayonnaise
- 2 tsp mustard
How it is done:
Boil the eggs for 10 minutes so that they become hard. Remove the hot water and put them in cold water for 10 seconds so that the shell separates better from the egg when peeling. Let the eggs cool down a bit and then peel them.
When the eggs are cooled and peeled, cut off the top like a cap. Take a spoon and scrape out the yolk from each egg. Put the yolks in a bowl and mix with the mayonnaise, mustard and a pinch of salt. When you have mixed everything well, you can fill the eggs with this mixture and put the cut-off cap on top, but do not press it on. Tip: A piping bag makes the work easier.
Cut the carrot into thin strips and place them on a plate. You need 2 carrot strips per chick. Cut a little off the bottom of the chick's egg so that you get a flat bottom and the chick stands better, and place it on the carrot strips. For the eyes, place 2 peppercorns on the filled mass. For the nose, use a piece of carrot that you have cut into a triangle and place it centrally below the eyes.
Your sweet chicks are ready!
If you enjoyed our recipe and made your own Easter bunnies and chick eggs, we would love for you to share your creations with us. Share them with us on Instagram or on Facebook and don't forget to tag @babysits.