Easter Nests

This year, add a charming touch to your holiday table. Weave nests from sweet yeast dough and place decorated Easter eggs in them.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 600 g Wheat flour, white, multi-purpose

  • 30 g Yeast, dry

  • 3 dl Milk, whole milk

  • 60 g Sugar, white

  • 50 g Butter, unsalted

  • 1 pinch Salt, table

  • 0.5 teaspoons Lemon, fresh, without shell

  • 1 spoon Alcohol, Rum

  • 1 piece Egg, fresh

  • pieces Egg, fresh

  • 1 piece Egg, fresh

Steps

  1. First, prepare the yeast starter: in a small bowl, smoothly mix 1/3 of lukewarm milk, crumbled yeast, a tablespoon of flour, and a tablespoon of sugar. Place in a warm spot and let the mixture rise for about 15 minutes. Meanwhile, heat the remaining milk, butter, and sugar until everything melts, and if necessary, cool slightly so the mixture is not too hot when we mix in the egg, grated zest, and rum.

  2. Sift the flour into a larger bowl and make a large well in the center. Sprinkle salt around the flour near the well, and pour the risen yeast starter into the well. Add the egg-milk mixture and knead everything together by hand into a rough dough, which we then transfer to a floured work surface and knead into a smooth and pliable dough that does not stick to hands or the work surface. Place the dough in a lightly floured bowl, cover with a cloth, and place in a warm spot. Let the dough rise until it doubles in volume (about 50 minutes).

  3. Quickly knead the risen dough and divide it into approximately 12 equal-sized pieces, shaping them into longer rolls (strands). Make sure all the rolls are roughly the same length. Braid two rolls together and shape them into a wreath. Ensure the ends are tightly secured.

  4. Arrange the wreaths on a baking sheet lined with parchment paper. Place boiled Easter eggs in the center. Cover the wreaths with a cloth and let them rise in a warm spot for 20 minutes.

  5. Preheat the oven to 180 degrees Celsius. In a small bowl, beat the egg well and brush it over all the nests. Bake in the preheated oven for 25 to 30 minutes.

Nutrition Information (Per 100g)

  • Calories: 362.02 kcal
  • Fat: 5.8 g
    • Saturated Fat: 3.26 g
  • Carbohydrates: 63.7 g
    • Sugars: 7.13 g
  • Protein: 9.67 g
  • Fiber: 2.3 g

Advice

The dough for weaving should be just the right firmness and properly risen. Soft dough will stick together, while hard dough will tear when weaving. Instead of milk, you can use the same amount of sweet cream. Before preparing the ingredients for the yeast dough, keep them at room temperature, so its best to take them out of the refrigerator the evening before preparation. Yeast dough will be more successful if the room in which we work is warm and draft-free.