The tradition to bring artfully hand-formed bread on special occasions to the table in Germany, goes back a long way. Today we may still be familiar with the pretzels for school enrollment, the All Souls Day or All Saints Day bakes, the Christmas Stollen, the New Year's and the Easter bread. These also include the Easter bread with a sign of the cross, the Easter braid or, as here, the small Easter wreath.
For the dough:
500 grams of flour
125 grams of sugar
100 grams of butter, soft
2 eggs (M)
1 cube of yeast
Some lukewarm milk
For decoration:
12 boiled eggs
Milk for glazing
Raisins for decoration
1. Mix the ingredients for the dough together and let it rise for 30 to 45 minutes, cover with a kitchen towel.
2. Knead the dough well and use the spatula to divide it into 12 pieces.
3. Roll a strand of about 20-30 cm in length from each piece.
4. Now split this in the middle with a sharp knife so that it remains closed on one side. Twist the two strands created in this way together to form a nest.
5. Brush the underside of each boiled egg with oil and place it deep into each nest.
6. Let the nests rise again and brush with milk. Garnish with raisins if necessary.
7. Bake in the preheated oven at around 180-200°C for 15-30 minutes until they are golden brown.
8. The baked egg can now be exchanged for a nicely decorated egg.
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