Easter Eggs in Yeast Nest

Ingredients

• 500 g spelt flour type 1050
• 42 g yeast (1 cube)
• 70 g whole cane sugar
• 250 ml lukewarm milk (3.5% fat)
• 50 g butter
• 1 egg
• 150 g dried apricots
• 1 egg yolk
• 12 boiled and colored eggs

Instructions

1. 1.

   Sift the flour into a bowl, create a well in the center. Dissolve the yeast in some lukewarm milk, stir in 1 tablespoon whole cane sugar, pour into the well, dust with flour, cover and let rise for 30 minutes. Then knead in the remaining milk, whole cane sugar, butter and the egg, work into a smooth dough and let rise covered for 1 hour.

2. 2.

   Finely chop the apricots and knead them into the dough with a little flour. Shape the dough into 12 equal pieces, roll each into a 40 cm long rope on a floured surface. Cut lengthwise in half, twist into a cord, lay into a circle and press the ends together, ensuring enough space for one boiled egg after baking. Place the nests on a parchment-lined baking sheet, brush with yolk mixed with 2 tablespoons water. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 20–25 minutes until golden brown. Remove, cool and place a boiled egg in each center.