Easter Nests
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, smooth
- 100 g powdered suar (powdered suar)
- 1 pinch (s) salt
- 1 cube yeast
- 3 egg yolks
- 60 g butter, melted
- 250 ml milk, lukewarm
- 0.5 ½ lemon (s), remove the grated zest
- 2 packs vanilla sugar
- 1 egg (s), whisked, to brush on
- Hail sugar for sprinkling
- 8 egg (s), boiled, colored
Print Recipe
Pin Recipe Instructions
- Knead the first nine ingredients into a smooth yeast dough (yeast dough) and knead with the mixer (use dough hook!) Until the dough separates from the bowl and bubbles (I don`t use steam with this dough, because it does opens so nicely). Let the dough rise in a warm place for about 30 minutes, until it is about twice as big.
- Tip: You can then knead the dough together again and let it rise again, then it will be finer (I personally like it better).
- Divide the dough into 24 pieces and make 8 small braids with 3 strands each. Shape each braid into a small wreath (approx. 10 cm diameter), place on a prepared baking sheet and brush with whisked egg. Sprinkle with crystal sugar if you like.
- Bake in a preheated oven at 170 ° C for about 15 minutes.
- Then place the colored Easter eggs in the middle of the still warm wreaths (press in a little so that it holds).
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