Sweet Easter Yeast Nests with Colored Eggs
Ingredients
Dough
- 250 ml milk
- 500 g all-purpose flour
- 80 g sugar
- 2 packets vanilla sugar
- a pinch of salt
- 1 medium egg
- 60 g soft butter
- 1 cube fresh yeast (about 42 g)
- some flour for kneading
Decoration
- 1 medium egg, beaten (for brushing)
- 3-4 tablespoons pearl sugar
- 8 colored Easter eggs
Preparation
Warm the milk in a saucepan until lukewarm. Be careful not to overheat so the yeast remains active.
In a bowl, mix flour, sugar, vanilla sugar, and salt. Add the egg and butter, then crumble the fresh yeast into the bowl.
Pour the lukewarm milk over the mixture and knead with a mixer for at least 5 minutes until smooth, or by hand for 10 minutes. Cover and let rise in a warm place at 35°C for 30 minutes.
Sprinkle flour on the work surface and knead the dough briefly. Divide the dough into 8 portions using a dough scraper, then divide each portion into 3 pieces. Roll each piece into a 15-20 cm long strand.
Place three strands side by side and braid from the middle down. Press the ends together, turn the braid 180 degrees, and braid again to the other end. Press the ends together, form the braid into a circle, overlapping the ends slightly and pressing together.
Cover the nests and let rise for 15-20 minutes until puffy.
Preheat the oven to 180°C (convection) or 200°C (static).
Brush the nests with beaten egg and sprinkle with pearl sugar.
Bake for 15-20 minutes until golden brown.
Remove from oven and let cool slightly. Place a colored Easter egg in each nest.
