Cute and delicious Zopfhasen, which are Swiss Easter Bunny Rolls, filled with raisins and decorated with pearl sugar. Easy recipe which you can make with the kids, with step-by-step photos.
For the dough
For the face
For the egg wash
To make the dough
To portion the dough
To shape the dough
To bake the Zopfhasen or Easter Bunny Rolls
ALTERNATIVES TO PEARL SUGAR
If pearl sugar is not available, you could use sprinkles or mini chocolate chips.
* Instead of raisins, use the same quantity of chocolate chips.
* If you want to try my Aussie version, make a simple icing by mixing together 1 cup of icing sugar (powdered sugar) with a dash of milk until you have a thick icing. Spread the icing over the bodies of the bunnies, and sprinkle with dessicated coconut.
DIFFERENT TYPES OF FLOUR
* For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).
* If you are using fresh yeast, you will need about one block (40 g fresh yeast = 14 g instant dried yeast). Crumble the fresh yeast into the warm milk, and stir to dissolve the yeast.
PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven at a low temperature of about 25-30°C (77-86°F).
* On the open oven door, with the oven turned on at 100°C (212°F).
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a fan-forced oven, reduce the temperature by about 20°C/35°F and possibly also the cooking time, but please consult your manufacturer’s instructions for best results.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.