From the thread to the Easter egg, sweet recipes to celebrate Easter

ingredients (for 1 thread): 1/4 cup of milk; 20 g of yeast; 300 g flour; 2 eggs; 50 g of sugar; 1 pinch of salt; 60 g butter, ointment and grated lemon. Decorate: egg yolk, iced and almonds (c / n).

Preparation: Prepare the sponge first by mixing the yeast with milk, a teaspoon of sugar and a tablespoon of flour. Let it foam for an hour. Then mix the salt, remaining flour and sugar in a bowl, add the sponge, the two beaten eggs and the lemon zest. Put everything on the counter and with your hands together until you no longer see any flour. Add half of the butter to the dough.

At first, it will be sticky, but then it will be absorbed. Add the other half and knead until integration. Form a bun and make a hole in the middle with your hands (or your elbow). If you want, you can twist it a bit or leave it like that. Place it on a greased baking sheet and let it sit under cover until it doubles its volume. Paint with egg yolk, sprinkle with real iced and sprinkle with almonds. Bake medium until golden brown.

ingredients (for 6 people): 3 Easter eggs of 10 cm
long, open in two; 250 g of white chocolate; 250 g of cream.

Preparation: I put the cream in a saucepan in a bain-marie, add the chopped chocolate and mix with a wooden spatula. When it is founded, it will retire from the fire. Let warm, then fill the eggshells. Decorate with chocolate chips.

ingredients (for 4 nests): 100 g of milk chocolate; 1 cup of chopsticks (All Bran, New Bran or similar) and 1 packet of small colored Easter eggs, nuggets or almonds dipped in white chocolate.

Preparation: I melted the chocolate in a bain-marie. Mix with cereals. Using a teaspoon and a fork, form the nests on a butter paper. Allow to cure at room temperature. Place candies or eggs in each nest.

Trick: The nests can be made of white chocolate or milk. You can also add grilled and sliced ​​almonds, candied orange peel or chopped raisins.

ingredients (for 24 cookies): 100 g lard at room temperature; 1 cup of sugar; 1 egg; 2 cups of flour, 1 pinch of salt and 1 cdita. vanilla essence.

Preparation: with an electric mixer I added butter with sugar. Add the egg, which should be at room temperature, vanilla essence, and beat again. Finally, add the sifted flour with the salt and mix without beating. I wrapped this dough in plastic wrap and brought it to the refrigerator for two hours. Stretch the cookies with a rolling pin on the floured counter and with a rabbit-shaped chop.

Place on a greased plate and carry in the freezer until it is completely frozen. Bake in preheated oven at 180 degrees until golden brown. Pbad them to a grill to cool them. Tip: for the cookies to not deform, it is important that they are very cold; the ideal is to leave them in the freezer overnight before cooking them.

Recipes, production and photos: Atlántida Archives.