Easter Eggs in Bread Nest
The chicken eggs are not only a good idea for Easter in the Hefezopf: it provides biologically very valuable protein that is particularly easy to digest. It is also a good source of various B vitamins, which are important for the function of the nerve cells and for several metabolic processes, among other things.
The freshly baked yeast plait tastes really good for Easter breakfast with the whole family - for example with jam, butter or a cream cheese spread. For a change, try our honey date dip with it!
Sieve the flour into a bowl and make a well in the middle. Dissolve the yeast in a little warm milk, mix with 1 tablespoon sugar and pour into the well, sprinkle with flour and leave covered for about 30 minutes. Thereafter, add in the remaining milk, sugar, butter and egg and knead into a smooth dough. Let rise covered for 1 hour.
Line a baking tray with parchment paper.
Chop the apricots finely. Knead the chopped apricots into the dough. Divide the dough into 10-12 equal portions and roll out each portion on a floured surface in a 40 cm (approximately 16 inches) long roll.
To prepare the bread nest, bend each roll lengthwise so that there are two strands, twist both the strands of the roll together like a helix, form into a circle and join together the ends. Place a dyed egg in the middle of each nest and then press. Set on the baking tray and brush the dough with egg yolk (stirred with 2 tablespoons water).
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 20-25 minutes.