Sweet Easter nests
Ingredients
625 g wheat flour
1/4 l lukewarm milk
1 cube of fresh yeast
100 g sugar
1 teaspoon of salt
1 egg
100 g butter at room temperature
1 egg for coating
Hail sugar for sprinkling
For the decoration:
Edible Easter grass and colourful chocolate eggs
Preparation
For the sweet yeast dough, mix the lukewarm milk with the egg, salt and sugar in a mixing bowl. Then add the flour and crumble the yeast on top. Finally, add the butter and process everything into a smooth dough using a food processor.
Leave the dough to rest for approx. 30 minutes, then divide into 7-8 dough pieces. Divide one portion of dough into three smaller pieces and roll each of these pieces into a 20 cm long strand. Braid these strands into a plait. Twist this plait into a wreath and gently press the ends together.
Place the Easter nests on a baking tray lined with baking paper and leave to rest for another 20 minutes under a tea towel. In the meantime, preheat the oven to 170 degrees top/bottom heat. After the baking time, brush each nest with the beaten egg and sprinkle with caster sugar. Bake in the preheated oven for approx. 18-20 minutes until golden brown.
Place the edible Easter grass and the colourful chocolate eggs in the middle of the cooled Easter nests (press in a little to make sure they stick).
