Easter Nests

Put the flour in a bowl and make a well, crumble the yeast into it and add the lukewarm milk. Mix the yeast with the milk and add a little flour from the edge of the well to make a soft pre-dough. Dust with a little flour. Cover and let rest in a warm place until the dampfl has gone (there will be strong cracks on the floured surface).

Warm the butter slightly and mix with sugar, egg yolks, vanilla sugar, salt and grated lemon peel. Add the butter-sugar-egg mixture to the ripe dampfl and knead well. Cover and let rest in a warm place for about 30 minutes.

On a floured work surface, roll out the dough slightly and divide into 8 pieces of equal weight (about 75 g each). Twist 2 pieces each into a braided strand to form a wreath. Press the ends well into each other.

Place the Easter nests on a baking sheet lined with baking paper. Place the cooked Easter egg in the center. Cover again and let rest for 20 minutes.

Whisk the egg yolks and milk together well. Brush the Easter eggs with this egg yolk and milk mixture.

Bake in the preheated oven at 200 °C for about 12 minutes.

Preparation Tip:

This amount of dough is enough for four nests.

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