Yeast dough Easter nests

Ingredients for 1 servings:

• 500 g flour
• ½ cube of yeast
• 130 ml milk
• 60 g powdered sugar
• 1 egg(s)
• 1 tsp salt
• Lemon peel, untreated, grated
• 125 g QimiQ
• 30 g butter
• possibly icing

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Light and moist yeast dough with QimiQ, ideal as an Easter gift.

No starter is needed for this dough. Dissolve the yeast in the lukewarm milk. Combine the flour, yeast milk, powdered sugar, egg, salt, and lemon zest in a mixing bowl. Melt the QimiQ and butter and add to the remaining ingredients. Knead everything into a smooth dough and let it rise in a lukewarm place for 30 minutes. Knead the dough well again and weigh out dough pieces weighing approximately 50 g. Form each piece of dough into a rope approximately 18 cm long. Twist two ropes together to form a wreath, brush with egg yolk. Crumple some kitchen paper and wrap in aluminum foil. Place the aluminum foil eggs in the center of the wreath and bake in a preheated oven at 180°C (top/bottom heat) for approximately 15-20 minutes. Remove the aluminum foil eggs. Let the Easter wreaths cool and, if desired, cover with icing. Then place a colored Easter egg in the space left free by the aluminum foil egg.