As of: March 16, 2024, 8:00 p.m
By: Clara Kistner
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Perfect for Easter brunch: Shiny golden yellow Easter nests, sprinkled with a little granulated sugar and decorated with a brightly colored Easter egg.
For most people, a juicy yeast plait is a must at Easter.
Cut into thick slices, it can be wonderfully spread with honey or jam, or simply dipped straight into a cup of hot coffee.
You don't have to run to the nearest bakery, because the classic yeast dough can be baked relatively easily at home step by step.
Baking with yeast: During Easter
Many people like to bake sweet pastries or a juicy yeast plait from a classic yeast dough at Easter time.
The edible Easter baskets can be enjoyed wonderfully with honey and jam, or simply dipped straight into a cup of hot coffee.
(Symbolic image) © Zoonar/Imago
Whether natural, brushed with beaten egg and sprinkled with a little granulated sugar, or in the form of juicy yeast bread rolls (Babka) with chocolate and cinnamon sugar as well as a fruity Easter wreath with jam filling - yeast pastries simply cannot be missed at Easter.
Ingredients for the cute Easter nests made from yeast dough
For about eight Easter baskets you will need:
For the yeast dough
500g flour
100g sugar
250 ml milk
60 g butter (soft)
1 egg (M)
1 cube of fresh yeast (about 42 grams)
1 packet of vanilla sugar
1/2 tsp salt
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For decoration
8 colorful Easter eggs (hard-boiled)
1 egg (M)
5 tbsp granulated sugar
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It's that easy to bake the edible Easter nests
To make the yeast dough, first heat the milk slowly in a small saucepan over low heat.
Meanwhile, mix the flour, sugar, vanilla sugar and salt together in a large mixing bowl.
Add the softened butter and the egg.
The yeast cube is then crumbled into the bowl.
Now pour the lukewarm milk over the yeast and knead the dough into a smooth dough using the dough hook of a mixer or your hands.
Let the covered bowl rise in a warm place (around 35 degrees at best) for half an hour.
Then knead the dough again and place it on the work surface dusted with a little flour, divided into eight portions that are as large as possible.
Divide each portion ball into three again.
Roll out the three pieces of dough into strands about 15 to 20 centimeters long.
Place the three strands next to each other, connect them at the top and braid them into an even braid.
At the end, gently squeeze again and fold the braid into a circle.
Connect the two slightly overlapping ends firmly together.
Place all eight braided wreaths on a baking sheet lined with baking paper, leaving enough space between them.
Place one hard-boiled egg in the center of each wreath.
Cover the tray and let rise again in a warm place for another 20 minutes.
Meanwhile, preheat the oven to 170 degrees top and bottom heat (alternatively: 150 degrees fan).
Then remove the hard-boiled eggs from the nests, whisk the egg in a small bowl and brush the nests generously with it.
Sprinkle the Easter nests with a little granulated sugar and bake in the preheated oven for about 20 minutes until golden brown.
After removing it, let it cool completely and finally add the hard-boiled eggs.
Bon appetit!
Tip: The sugary Easter nests are wonderful as edible place decorations for Easter brunch.