Easter baskets

Easter baskets

You can now easily bake an Easter basket yourself from yeast dough. The sweet yeast nests with hail sugar and a colorful Easter egg are so pretty and guaranteed to be a success.

INGREDIENTS (For 8 pieces)

FOR THE DOUGH

250 ml milk
500 g wheat flour (Type 405)
80g sugar
2 packs of vanilla sugar
1 pinch of salt
1 egg (size M)
60 g soft butter
1 cube of fresh yeast (approx. 42 g)
some flour for dough processing

FOR DECORATION
1 egg (size M, for brushing)
3 – 4 tbsp granulated sugar
8 colorful Easter eggs

PREPARATION

1st step
For the dough, heat the milk in a saucepan until it is lukewarm. 

Attention: The milk must not be too hot so that the yeast in the dough still works well. 

Mix flour, sugar, vanilla sugar and salt together in a bowl.  Add the egg and butter, then crumble the yeast cube into the bowl in small pieces.

2nd step
Pour the lukewarm milk over it and knead the dough vigorously using the dough hook of a mixer for at least 5 minutes to form a smooth dough (knead by hand for at least 10 minutes). 

Then cover and let the dough rise in a warm place (ideally 35 degrees) for about 30 minutes.

3rd step
After the rising time, sprinkle some flour on the work surface and knead the dough briefly again. 

Using a dough card, divide the dough into 8 portions. 

Divide each portion of dough into three smaller pieces and roll each of these pieces into a strand approx. 15-20 cm long.

4th step
To braid, place all three strands next to each other and begin braiding them from the middle down into a braid. 

Press the ends together, then turn the braid once by 180° and braid it together again to the other end. 

Here too, press the ends lightly together.  Fold the braid in a circle, overlapping the two ends slightly and pressing them together.