Scrumptious! You can literally see how dangerously good this yeast wreath smells. With fresh butter and jam, it is the perfect start to a very long festival weekend.
INGREDIENTS
- 500grams of spelled flour (type 630)
- 0.5cubes of yeast (21 g)
- 50grams of sugar
- 125milliliters of milk
- 100grams of cherry (dried, e.g. from Seeberger)
- 2eggs
- 0.5tsp salt
- 2packets of bourbon vanilla sugar
- 100grams butter (soft)
- 40grams of butter (for spreading)
PREPARATION
- Put the spelled flour in a bowl and press in a hollow. Crumble in the yeast, add 1 teaspoon sugar and 4 tbsp lukewarm milk. Mix everything with a fork and some flour from the edge to a viscous batter. Dust some flour over it and let it rise covered in a warm place for about 20 minutes until the pre-batter has blown up.
- Place dried cherries in a sieve and rinse thoroughly with hot water. Drain well and chop. Add the remaining lukewarm milk, sugar, eggs, salt, vanilla sugar, butter and chopped cherries to the batter. Knead everything into a smooth dough with the kneading hooks of the hand mixer. Let the dough rise again in a warm place for about 45 minutes until the volume has doubled.
- Knead the dough briefly with your hands on a little flour and divide into 4 portions. Form each portion into a ball, then roll into a long strand (about 50 cm long). Turn it into a cord, lay it in a circle and insert the ends of the dough. Place the Easter nest on a baking sheet lined with baking paper. Place an inverted, greased ovenproof espresso cup in the middle. Cover with a kitchen towel and let it rest in a warm place for about 20 minutes.
- Preheat the oven to 200 degrees, fan oven 180 degrees, gas level 4. Let the butter melt. Brush the Easter nests with the butter and bake in the oven on the bottom shelf for about 20-25 minutes until golden brown.
- Remove, let cool slightly and remove the cups. Place a small jam jar, an egg cup with a colored egg or similar in the "middle of the nest".