Stuffed Easter Eggs

Summary

Ingredients

For the yeast dough:

• 500g flour
• 21 g yeast
• 300 ml milk, lukewarm
• 100 g suar
• 50 g butter
• 1 pinch (s) salt

For the filling:

• 100 g fruits, mixed, dried, your choice
• 200 g marzipan (raw mixture)
• Ginger powder
• 1 lemon (s), untreated, the grated zest and the juice from it

For decoration:

• 200 g powdered suar
• 1 egg white
• Food coloring your choice

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Instructions

1. For the yeast dough, put warm milk, softened butter, sugar, salt and yeast in a bowl and stir. Add the flour and knead with the dough hook. Cover the dough and let it rest in a warm place for about 30 minutes.
2. Divide the dough in two and roll out into thin strands. Cut each strand into 12 pieces and set aside, covered.
3. Finely chop the fruit. Knead with marzipan and season with ginger, lemon juice and lemon zest. Divide the marzipan mixture into 24 portions and shape into balls.
4. Preheat the oven to 175 ° C.
5. Flatten the yeast dough balls a little, place the marzipan balls in the middle and cover with the dough. Form eggs out of it and place on a baking sheet lined with baking paper.
6. Put in the oven and bake for about 15-20 minutes.
7. Mix the icing sugar with the egg white until smooth and partially color it with food coloring. After cooling, cover each egg with the icing and let it dry. Put the remaining icing in a freezer bag, cut off a small corner and decorate the eggs as desired.