Easter Bread Eggs
Ingredients
- For the dough
- 500 grams Pastry flour
- ½ cube Yeast (21 grams)
- 280 grams milk
- 100 grams sugar
- 50 grams butter
- 1 pinch salt
- For the filling
- 100 grams dried Fruit (Mixed to taste, finely chopped)
- 200 grams Marzipan
- 1 lemon (juice and zest)
- ½ tsp ground ginger
- For decoration
- 200 grams powdered sugar
- 1 egg white
- Food coloring
Preparation steps
For the dough, add yeast to milk and stir until smooth. Add all other ingredients to a mixing bowl and knead with yeast using the dough hook of a hand mixer. Place in a warm place (for example, the oven at 50°C, 125°F) for 30 minutes.
Roll dough out on a floured surface and cut in half. Roll each half into thin strands and cut into 12 equal portions. Shape portions into balls.
For the filling, mix dried fruit with marzipan, ginger, lemon juice and lemon zest. Knead and then divide into 24 equal portions. Shape into balls, Press dough balls flat and place a marzipan ball in the center of each flattened dough portion. Wrap dough around marzipan and shape into an egg shape. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (approximately 350°F) for 15-18 minutes. Remove and cool.
To decorate, mix powdered sugar with egg white. Divide and color as desired with food coloring. Cover eggs with colored frosting. Place white frosting in a bag, cut away a small corner and pipe decorations as desired. Dry and serve.
