Sweet Yeast Easter Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 0.5 ½ cube yeast
- 300 ml milk, lukewarm
- 100 g suar
- 50 g butter, room temperature
- 1 pinch (s) salt
- 1 egg yolk
- 3 tablespoon heavy cream
- Powdered sugar or chopped almonds
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well in the middle. Dissolve the yeast with 4 tablespoons of lukewarm milk and 1 teaspoon of sugar. Stir in 1 teaspoon flour. Pour the yeast mixture into the flour trough and, without mixing beforehand, let rise in a warm place for 20 minutes.
- When the yeast mixture has risen, add sugar, milk, butter and salt and knead into dough. Let rise for another 30 minutes. Preheat the oven to 160 degrees.
- Before small rolls are formed from the dough, the dough must be dusted a little with flour, otherwise it will be very sticky. Shape approx. 14-16 small rolls and position them as desired on the baking sheet lined with baking paper.
- Mix the egg yolks with the cream and spread them over the rolls. Then sprinkle with granulated sugar, chopped almonds or hazelnuts as desired. Bake until golden brown on the middle rack for 15 minutes for individual rolls or 20-25 minutes if the rolls have been put together to form a wreath.
- Tip: You can use spelled flour type 1050 instead of wheat flour. The dough is just as fluffy and tasty as with wheat flour, but it is a little more filling.
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