German Easter Nest

Prepare the dough

1. Mix all dry ingredients (flour, sugar, vanilla sugar and salt) together in a bowl.
2. Add the egg and butter, then crumble the yeast cube into the bowl.
3. Heat the milk in a saucepan for the dough until it is lukewarm.
4. Pour the lukewarm milk over it and knead the dough vigorously using the dough hook of a mixer for at least 5 minutes until smooth dough. Cover with a cotton towel and let the dough rest in a warm place (ideally 35 degrees) for at least 30 minutes (max. 2h).

Braid the dough

1. Sprinkle some flour on the work surface and knead the dough briefly again. Divide the dough into 4 portions. Each portion should have around 140g.
2. Divide each portion of dough into three smaller pieces and roll each piece into equal strands approximately 15-20 cm long.
3. Place all three strands next to each other and begin braiding them. Press the ends from both sides together.
4. Fold the braid in a circle, overlapping the two ends slightly and pressing them together. Repeat 3 times!
5. Place each piece of dough on a baking tray lined with baking paper. Leave little space between them, as the dough will rise before and while baking. Place an egg in the middle of each nest, cover it with a cotton towel, and let it rest for another 20 minutes.
6. Preheat the oven to 170°C top/bottom heat (338°F).
7. Place the egg in a bowl and beat lightly with a fork.
8. After the rising time, take the eggs from the Easter nests and brush each nest with the beaten egg.
9. Sprinkle each nest with 1 teaspoon of coarse sugar.

Bake

1. Bake the nests in the oven until golden brown (for 18-20 minutes).
2. Allow the Easter nests to cool down completely before serving.