140 minutes preparation and cooking time
½ kg Zopf flour (flour specifically used for the Swiss Zopf bread)
- ½ Tbsp. salt
- ¼ tsp. sugar
- 60 grams of butter
- ½ yeast cube (21 g)
- 3 dl milk
- 1 egg
- 100 grams of Lustenberger 1862, grated
- 1-2 Tbsp. milk
- Small chocolate cubes or raisins for decoration
- Mix the flour, salt and sugar in a bowl and form a cavity in the middle.
- Melt the butter over low heat, allow to cool slightly. Dissolve the yeast in the lukewarm milk (not too hot, yeast can withstand a maximum temperature of 40 degrees Celsius (104 F), mix with the butter, egg white and Lustenberger 1862 and put into the cavity in the flour mixture. Knead everything into a smooth pliable dough. Covered with a damp kitchen towel, allow to rise in a warm place for about 1 hour and 15 minutes.
- Form the animals (e.g. little bunnies, piglets and turtles) and place on a baking sheet covered with baking paper. Whisk the egg yolk with 1-2 Tbsp. of milk, coat the little animals with this and allow to rise for another 30 minutes.
- Form the eyes with raisins or little chocolate cubes, coat the animals again with the egg-milk mixture and bake in the lower half of the oven for 20 minutes at 200 degrees Celsius (395 F).
Mhmmm...so fein! Auch meine Kinder waren begeistert. Danke für die tolle Idee.
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