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🍰 Fluffy Yeast Easter Baskets

339 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Warm the milk in a small pot over low heat until it is lukewarm.
  2. 2. Stir the yeast and two teaspoons of sugar into the lukewarm milk.
  3. 3. Let the milk-yeast mixture sit covered for about 15 minutes.
  4. 4. Put the flour, remaining sugar, vanilla sugar, salt, one egg, soft butter, and the yeast-milk mixture into a large bowl.
  5. 5. Knead the ingredients into a smooth dough.
  6. 6. Cover the bowl and let the dough rise in a warm place for about 1 hour until it has doubled in size.
  7. 7. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  8. 8. Knead the dough briefly once more and divide it into four equal parts.
  9. 9. Divide each of the four dough parts into three smaller pieces.
  10. 10. Roll the dough pieces on a slightly floured surface into equal-length strands.
  11. 11. Braid three strands together into a plait.
  12. 12. Shape the plait into a wreath and place it on a baking sheet lined with baking paper.
  13. 13. Press the ends of the wreath together firmly so they stick well.
  14. 14. Let the finished wreaths rise covered for another 10 minutes.
  15. 15. Separate the remaining egg and lightly beat the egg yolk.
  16. 16. Brush the Easter nests carefully with the egg yolk.
  17. 17. Bake the nests in the preheated oven at 180 degrees for about 20 minutes until golden brown.
  18. 18. Dust the finished nests with powdered sugar after baking.

Nutrition per serving