Easter Nest

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Dissolve the saffron in 2 tablespoons of hot water. Put the flour in a bowl and make a depression in the middle. Warm the milk at room temperature and dissolve the yeast in it. Pour the yeast milk into the flour bowl and stir a little.

2. 2

   Let the yeast dough rise in a warm place for 25 minutes. Add fat, sugar and saffron and knead everything with the dough hooks of the hand mixer to a smooth dough. Let it rise for another 30 minutes.

3. 3

   Form 3 rolls (2-3 cm Ø) from the dough and braid into a plait. Place on a floured baking tray and close to form a wreath. Press the ends together. Whisk the egg yolk and spread it on the wreath.

4. 4

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes. Let the wreath cool down. Decorate on Easter grass and cake doily with eggs and feathers. Makes about 10 pieces.