Easter nests

Ingredients for 1 servings:

• 500 g flour, smooth
• 100 g powdered sugar (icing sugar)
• 1 pinch of salt
• 1 cube of yeast
• 3 egg yolks
• 60 g butter, melted
• 250 ml milk, lukewarm
• ½ lemon(s), grated peel
• 2 packets of vanilla sugar
• 1 egg(s), beaten, for brushing
• n. B. Granulated sugar for sprinkling
• 8 eggs, boiled, coloured

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

enough for 8 pieces

Combine the first nine ingredients in a dough and knead with a mixer (use the dough hook!) until the dough pulls away from the bowl and bubbles (I skip the steamer with this dough because it rises nicely anyway). Let the dough rise in a warm place for about 30 minutes, until it has roughly doubled in size. Tip: You can then knead the dough together again and let it rise again; this will make it finer (I personally prefer this). Divide the dough into 24 pieces and braid each into 8 small plaits, each with 3 strands. Shape each plait into a small wreath (about 10 cm in diameter), place on a prepared baking sheet, and brush with beaten egg. Sprinkle with sugar, if desired. Bake in a preheated oven at 170°C for about 15 minutes. Then place the colored Easter eggs in the middle of the still warm wreaths (press them in a little to make sure they stay in place).