Vegan curd bunnies
These vegan curd bunnies are not made of the classic curd-oil dough, but vegan crème fraîche, vanilla soy yogurt and a little vegetable oil, which give the dough the necessary elasticity and fluffiness. The bunnies and chicks are baked super fast and can be served wonderfully for coffee with the whole family.
Equipment
- Bunny and/or chick shaped cookie cutter (size of the bunnies: approx. 12-12,5 cm x 6,6 cm, size of the chick: 8cm x 8 cm)
Ingredients
- 300 g flour (e.g. wheat flour type 550)
- 1 pck. baking powder (1 packet = 15 g)
- 2 bags vanilla sugar (Alternative: 4 tsp homemade vanilla sugar)
- 90 g Sugar (Alternative: xylitol, etc.)
- 100 g vegan crème fraîche (e.g. Dr. Oetker Cream Vega)
- 80 g Vanilla soy yogurt
- 40 g neutral plant oil (e.g. canola oil, peanut oil, etc.)
- more flour for the work surface
after the baking process:
- 100 g Sugar
- 1 bag Vanilla sugar (Alternative: 2 tsp homemade vanilla sugar)
- 50 g Margarine / plant based butter
Topping as required:
- Chocolate drops or food coloring for decoration and as eyes
- currants as eyes (press into the dough before baking)
Instructions
- Mix flour, baking powder, vanilla sugar, sugar in a mixing bowl (alternatively: with a hand mixer in a bowl)
- Add crème fraîche, vanilla soy yogurt and oil to the mixing bowl or bowl and knead (in Thermomix: approx. 1.5 min. in "Knead dough" mode, hand mixer: use dough hook)
- In the meantime, preheat the oven to 170 degrees top/bottom heat and cover 2 baking sheets with baking paper
- Place the dough on a very well-floured work surface, use a rolling pin to roll it out and, if necessary, rub your hands with flour and roll out the dough to a thickness of about 0.5 cm (if the dough is too sticky and elastic: knead the dough again with your hands and knead some flour into the dough)
- Place a small pile of flour (approx. 1 tablespoon) next to the work surface and dip the cutters in it, cut out the bunnies and/or chicks from the dough one after the other with the floured cutters and place them on the baking sheet covered with baking paper with sufficient spacing
- Then place the baking sheet in the preheated oven and bake the bunnies/chicks for approx. 14 - 18 min. until the ears (or beaks) of the first cookie cutters are golden
- While the last baking sheet is baking: mix 100 g sugar with vanilla sugar (alternative: homemade vanilla sugar) on a flat plate and melt the margarine / plant based butter (e.g. in a water bath melting bowl / melting pot or in a cup in a water bath)
- Remove the bunnies/chicks from the oven and let cool briefly. Then brush the bunnies/chicks with the melted butter and immediately press them into the vanilla-sugar mixture
Notes
- Choice of cookie cutters: I used forms in the size of 8 - 12.5 cm x 6.6 - 8 cm. The forms should not be too small, because smaller details of the forms can become misshapen or disappear during baking. One portion of dough will make approx. 20 - 25 bunnies/chicks.
- If the forms stick to the dough or the dough cannot be cut: knead the dough again and add some flour and roll out the dough thicker. If the dough is rolled out too thinly, it will stick too tightly to the form and cannot be removed from the work surface or from the form.
- To taste, you can also add the grating of half a lemon or a ½ bottle of lemon flavoring to the dough
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