Easter Poppy Nests
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500g flour
- 1 pack dry yeast
- 60 g suar
- 1 pinch (s) salt
- 265 ml milk
- 125 g mararine
- 3 egg yolks
- 80 g poppy seed bakin
- 8 egg (s), colored, hard-boiled
Print Recipe
Pin Recipe Instructions
- Mix the flour, dry yeast, sugar and salt in a bowl.
- Warm 250 ml milk lukewarm over low heat. Add margarine and let it melt in the milk. Add to the dry ingredients in the bowl with 2 egg yolks and knead a smooth ball of dough with the dough hook of the hand mixer. Cover with a cloth and let rise in a warm place for about 20 minutes.
- Halve the dough. Knead the poppy seeds under half of the dough. Divide the dough halves into 8 pieces each. Shape each piece into a roll as thick as a finger. Wrap 1 roll with poppy seeds and 1 without poppy seeds around each other and shape into a wreath, leaving a small hole in the middle (for the colorful Easter egg).
- Mix the rest of the egg yolk and the rest of the milk and brush the poppy seed nests with it. Bake in a preheated oven at 200 degrees (convection: 180 degrees) for about 20 minutes. Immediately after baking, press 1 colored egg into each poppy seed nest.
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