From Pinzen & Striezeln: An Easter recipe

Preparation:

First, heat the milk with butter and margarine. Then prepare the flour in a bowl with the dry yeast, salt, sugar, vanilla sugar and vanilla pulp, rum, lemon zest and the egg. Add warm milk mixture and knead briefly on low speed with mixer. Then add the buttermilk, knead the dough again briefly and finally add a dash of mineral water. Finally, knead everything again on high speed.

As soon as the dough is firmer, sprinkle the flour over it and form it into a ball with your hands. As soon as the ball is no longer sticky, place it in a bowl, dust it again with a little flour and let it rise, covered, in a warm place for about 30 minutes. When the dough has risen nicely: Striezel (braided plait): Dust the work surface with a little flour and work the dough. First form even balls. Then roll out the balls into three equal strands and braid them into a plait. Small tip: If you like, you can also form several thinner strands and make several small braids. Tie the ends together well, the best way to do this is with a little water. Lay out the braid on a baking tray lined with baking paper and let it rise again briefly. Meanwhile, preheat the oven and beat an egg. Brush the braid with the egg (this will give it its golden color later), sprinkle some coarse sugar over it (optional) and put it into the preheated oven. Bake at 180 degrees top and bottom heat (about 20 minutes). As soon as the braid is nicely browned, switch back to 160 degrees and bake for another 5 minutes.

Pinzen (round pastries):

Dust work surface with a little flour and work the dough. Form uniform balls and place on the baking sheet. Let the dough rise again briefly. Meanwhile, preheat the oven and beat an egg. Then brush the balls with the egg (this will give the golden color later), sprinkle some coarse sugar on top (optional) and put in the preheated oven. Bake at 180 degrees top and bottom heat for about 20 minutes. Then cut the balls with a cross cutter and continue baking. As soon as they are nicely browned, switch back to 160 degrees and bake for another 5 minutes. A little tip: You can put an egg (not too hard-boiled) into the not quite finished baked pints and bake them for the last 2 to 3 minutes. This creates pretty egg baskets!

Let cool and simply enjoy: pure, with butter or with jam!

Easter bunny: the simple version

What looks complicated is actually not. For these cute bunnies first roll a long braid, beat once over each other, a second time carefully twist in (see picture gallery) and ready is the body. Form a ball as a tail from a little dough, press it on - and you're done! Then let the bunnies rest for a short time, brush them with egg as usual and put them in the oven. Bake at 180 degrees top and bottom heat until they are golden brown (depending on the size 20 to 30 minutes).

Easter bunny: the slightly more difficult variant.

This Easter bunny is also not as difficult as it may look. Only a little skill is needed, and the bunnies are conjured up from yeast. First, roll out a longer braid from the dough. Then form 3 more balls. For the ears, cut one of the balls with a knife and shape it.Carefully roll the braid into a snail, attach the head, ears and tail - the figure is finished. Then also let the bunnies rest briefly, brush with egg as usual and place in the oven. Bake at 180 degrees top and bottom heat until golden brown (20 to 30 minutes depending on the size).