Osterweckerl mit WienerWürze

Easter roll with Viennese spice

It's finally Easter time again and we have the perfect recipe for you with our Easter rolls with Viennese spice.

Are you already longing to celebrate Easter together with family or friends? The little ones are most looking forward to looking for Easter eggs and the older ones are looking forward to pecking eggs afterwards. Our spicy Easter rolls are a delicious side dish to eat the good eggs fresh.

By the way, the Easter rolls with Viennese spice also go perfectly with egg salad etc. So that none of your organic Easter eggs are left over.

We wish everyone a Happy Easter and lots of fun baking our Easter rolls with Viennese spice in the shape of a bunny.


300g lukewarm water
50g Viennese spice
100 g wheat flour type 700
200 g wheat bread flour
200 g rye flour

6g salt
10 g germ
70 g coarsely grated carrots
10 g sesame seeds plus some for sprinkling


First, dissolve the yeast in lukewarm water and then knead all the ingredients in the food processor for 7 minutes to form a dough. Then let the dough rest, covered, for 45 minutes.

On a work surface floured with rye flour, divide the dough into 9 parts. Roll the dough into a sausage approx. 30 cm long and fold it over twice at both ends - leaving a hole in the middle for the flower.

Form 8 round balls from the 9th piece of dough, spray them with water, roll them in sesame seeds and place them in the bunny dough piece.

Now the rabbit is ready and should rest on the baking tray for 10 minutes. Spray well with water before putting it in the oven at 210 degrees for about 13 minutes.

Elisabeth Lust-Sauberer


We would like to thank the cookbook author Elisabeth Lust-Sauberer for this delicious recipe.

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