How to cook easter rabbit or easter lamb

The Alsatian recipe for Easter rabbit or Easter lamb

27
STEPS
INGREDIENTS

Separate the eggs. Beat the egg whites with 55 g sugar. Beat the yolks and remaining sugar, butter, vanilla sugar and salt. Once mixed, add flour and yeast and then the egg whites.

Separate the eggs. Beat the egg whites with 55 g sugar. Beat the yolks and remaining sugar, butter, vanilla sugar and salt. Once mixed, add flour and yeast and then the egg whites.

Butter the mold and put in the bread crumbs. Fold the dough and unify.

Butter the mold and put in the bread crumbs. Fold the dough and unify.

Bake at 180 \u00b0 C (gas mark 6) for 35-45 minutes on the grill after preheated oven.

Bake at 180 ° C (gas mark 6) for 35-45 minutes on the grill after preheated oven.

After cooking, wrap in a damp cloth and after 10 minutes carefully remove from mold and let cool.

After cooking, wrap in a damp cloth and after 10 minutes carefully remove from mold and let cool.

Sprinkle with icing sugar and decorate as desired.

Sprinkle with icing sugar and decorate as desired.

  • 2.0 eggs
  • 120.0g butter or margarine
  • 110.0g sugar
  • 1.0 packet of vanilla sugar
  • 1.0pch salt
  • 160.0g flour
  • 1/2tsp yeast
  • Icing sugar
  • Breadcrumbs
  • 1.0 mold for Easter rabbit or Easter lamb
Lille, France
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