Quark Yeast Nest Eggs

Ingredients

• 300 g spelt flour type 1050
• 21 g fresh yeast (½ cube)
• 5 tbsp lukewarm milk
• 50 g cane sugar
• 250 g low-fat quark
• 1 egg
• 70 g softened butter
• a pinch salt
• 2 tsp orange zest
• 1 tbsp orange juice
• 100 g raw cane powder sugar
• 1 tsp lemon juice
• sugar decoration

Instructions

1. 1.

   Whisk the yeast into lukewarm milk until smooth. In a bowl combine flour, sugar, quark, 1 egg, softened butter, salt, orange zest and orange juice. Add the yeast mixture and knead with an electric hand mixer’s dough hooks until a smooth dough forms. Cover and let rise in a warm place for 45 minutes.

2. 2.

   Divide the dough into two halves, then cut each half into 16 equal portions. Roll each piece into thin strands about 1 cm in diameter. Twist every two strands together to form small wreaths and press the ends firmly closed. Place on a parchment-lined baking sheet with space between them, cover, and let rise for another 15 minutes.

3. 3.

   Preheat the oven to 180 °C (fan: 160 °C, gas: level 2–3). Bake for 20 minutes until golden yellow. Remove and cool completely.

4. 4.

   Whisk powdered sugar with lemon juice until a thick glaze forms; add a splash of water if needed. Brush each nest with the glaze and let dry. Garnish as desired with sugared eggs or other decorations.