Easter Bunny Recipe
These gluten-free Easter bunnies are made from a curd oil dough and taste best lukewarm. A recipe for the next Easter brunch!
Ingredients for the gluten-free dough
90 g rice flour (fine)
60 g cornmeal (fine)
130 g tapioca starch (alternatively potato starch)
70 g icing sugar
8 g guar gum
3 g psyllium husks (ground)
1 pinch of salt
8 g baking powder (gluten-free)
0.5 tsp vanilla (ground)
160 g curd cheese (lean)
50 grams of oil
30 g butter (liquid)
2 pcs eggs
Ingredients for the egg yolk mixture
1 tablespoon milk
1 pc egg yolk
1 pinch of salt
7 teaspoons granulated sugar
Preparation
To start, mix the rice flour, cornflour, cornstarch, icing sugar, guar gum, psyllium husks, baking powder, vanilla, and salt in a bowl.
Then mix the curd cheese, oil, eggs, and melted butter and then knead all the ingredients into a smooth dough (do not knead for too long, otherwise the dough will become sticky). If the dough is a bit dry, add milk a tablespoon at a time. A smooth dough should form. After kneading, form a ball and chill in the fridge for 30 minutes.
Meanwhile, mix the egg yolk well with milk and salt and preheat the oven to 180 degrees top/bottom heat or 160 °C hot air. Line a baking sheet with parchment paper.
After the chilling time, divide the dough into seven equal pieces. Remove some of the dough and form seven small balls. The remaining pieces of dough are formed into rolls that are slightly thinner at the end. Then take each strand of dough, place it on the baking sheet and twist it twice, and insert the small ball for the bunny tail into the hole.
Finally, brush the bunnies with the egg yolk mixture, sprinkle the bunny tails with granulated sugar, and bake in the oven for around 15 to 20 minutes.
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