Summary

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

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Instructions

1. Mix the flour, dry yeast, sugar and salt in a bowl.
2. 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.
3. 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).
4. 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.