Stuffed Easter eggs

Name: Stuffed Easter eggs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 15 g fresh yeast; 100 g Sugar; 300 ml tepid milk; 500 g Flour; 50 g soft butter or margarine; 1 pinch Salt; 50 g dried pineapple; 25 g dried apricots; 25 g candied orange slices; 100 g Marzipan raw mass; 400 g Icing sugar; 2 Protein; 7-10 Tbsp blue, red and yellow food colouring; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

15 g fresh yeast
100 g Sugar
300 ml tepid milk
500 g Flour
50 g soft butter or margarine
1 pinch Salt
50 g dried pineapple
25 g dried apricots
25 g candied orange slices
100 g Marzipan raw mass
400 g Icing sugar
2 Protein
7-10 Tbsp blue, red and yellow food colouring
7-10 Tbsp Grease

Directions

1
Crumble the yeast, mix with 1 teaspoon sugar and 100 ml milk. Cover and leave to rise in a warm place for about 10 minutes. Put flour, fat, salt, 95 g sugar and 200 ml milk in a bowl. Add the predough and mix with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes until the dough has doubled. Finely chop pineapple, apricots and orange slices and knead with marzipan.
2
Grease a baking tray with 9 troughs in an egg shape (muffin-egg shape). Divide the dough into 9 pieces. Press each piece of dough flat on the palm of your hand, put some filling in the middle. Roll the dough over it, roll into a ball. Pour into the hollows and press down a little. Cover again and let rest for about 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the eggs from the pan and let them cool down on a cake rack. Put icing sugar and egg white in a bowl and mix to a smooth glaze with the whisk of the hand mixer. If the icing is too firm, stir in a few more drops of water. Remove three tablespoons of the icing, divide the rest into thirds and colour with food colouring light blue, pink and yellow.
3
Cover again and let rest for about 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the eggs from the pan and let them cool down on a cake rack. Put icing sugar and egg white in a bowl and mix to a smooth glaze with the whisk of the hand mixer. If the icing is too firm, stir in a few more drops of water. Remove three tablespoons of the icing, divide the rest into thirds and colour with food colouring light blue, pink and yellow. Brush the eggs with the coloured icing, drain them on a cake rack and let them dry. Pour the rest of the icing into 4 piping bags, decorate the eggs with it, let them dry