For many, yeast pastries are as much a part of Easter as gingerbread is of Christmas. In the form of plaits, snails or animal motifs - hares and lambs send their regards - they not only embellish the Easter breakfast table, but also exude their delicious, sweet and warm aroma while baking and fill us with anticipation for the fluffy pastries. Our poppy seed buns have a bit of everything, even cardamom, which is usually only used in winter here. Raspberries provide a fruity note and crispy crumble adds an irresistible topping.