Sweet yeast Easter egg

Ingredients for 1 servings:

• 500 g flour
• ½ cube of yeast
• 300 ml milk, lukewarm
• 100 g sugar
• 50 g butter, room temperature
• 1 pinch of salt
• 1 egg yolk
• 3 tbsp cream
• Granulated sugar or chopped almonds

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

simple and delicious

Put the flour in a bowl and make a well in the center. Dissolve the yeast in 4 tablespoons of lukewarm milk and 1 teaspoon of sugar. Stir in 1 teaspoon of flour. Pour the yeast mixture into the well and, without mixing, let it rise in a warm place for 20 minutes. Once the yeast mixture has risen, add the sugar, milk, butter, and salt and knead into a dough. Let it rise for another 30 minutes. Preheat the oven to 160°C (fan oven). Before forming the dough into small rolls, dust it with flour, otherwise it will be very sticky. Form approximately 14-16 small rolls and arrange them as desired on a baking sheet lined with baking paper. Mix the egg yolk with the cream and spread it over the rolls. Sprinkle with sugar, chopped almonds, or hazelnuts, if desired. Bake on the middle rack for 15 minutes for individual rolls or 20-25 minutes if the rolls are arranged in a ring, until golden brown. Tip: You can use spelt flour type 1050 instead of wheat flour. This makes the dough just as airy and delicious as with wheat flour, but a bit more filling.