We don’t have any specific plans for Easter yet, because my dad is having a hip replacement surgery the day after tomorrow. Which basically means we don’t know yet whether he’ll still be in hospital in Hamburg or in rehab somewhere in Northern Germany. So our Easter plans are basically nonexistent at this stage and wherever we end up being for the Easter weekend, there probably won’t be an oven to make fresh buns.
So we decided to make a pre-Easter breakfast with cute bunnies, eggs and of course a braided yeast bun (it’s one of the traditional German Easter foods). I made the yeast dough yesterday evening and put it in the fridge overnight. This morning I formed some bunnies and the bun and let it rise a second time while the oven preheated. I love yeast dough for obvious reasons – it smells and tastes delicious, it’s super easy to make if you stick to the rules and you can prepare it the day before.
Braiding the bun is probably the most relaxing task baking has to offer. The fresh smell, the soft feel of the dough, … I could do nothing but braid dough all day and be the happiest person on earth 🙂
I still have to work on my bunny faces. I only had huge raisins so the their eyes turned out way too big. Also the almond whiskers break super easily and several bunnies ended up one-eyes 🙁 (not to mention that some look rather like bears or cats than bunnies…).
Well, I’ll practice again next year 🙂
What do you usually bake/cook/eat for Easter?