Easter is only two weeks away – high time to start the baking countdown!
Let me show you one of my favourite Easter recipes: Easter Nests. In Switzerland, it is the custom that children look for Easter Nests on Easter morning. They’re not usually made out of bread, but rather of paper. This is my hommage to all the wonderful childhood memories of looking for Easter Nests (we still do it in my family, by the way, even though I’m not exactly a child anymore… 😉 ).
Oh yeah, just one last thing. The recipe will give you three little Easter Nests. Of course, you can also bake one big Easter Wreath instead (as shown on the picture below). Just follow the instructions below.
active preparation time: about 40 min
(plus about 1.5 h rising time)
yield: 3 cute little Easter Nests or one big Easter Wreath
- 375g flour
- 3g salt
- 70g sugar
- 75g butter, softened
- 20g fresh yeast
- 1,25 dl warm milk
- 1 egg
- 100g ground hazelnuts
- 100g marzipan
- 1 egg
- 1 small apple
- if needed: 1-3 tbsp. milk
- about 100g apricot jam
- about 10-20g flaked almonds
- Sieve the flour into a big bowl. Add salt and sugar.
- Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
- Dissolve the fresh yeast in the slightly warmed milk with 1 tbsp. additional sugar while stirring.
- Form a little well in the flour mixture and pour the yeast-milk into this well. Add the egg. Stir until the dough sticks together.
- Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
- Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.
- In the meantime, prepare the filling: Combine the ground hazelnuts, the marzipan (cut or pulled into small chunks), the egg and a peeled and grated apple in a small bowl. Add 1-3 tbsp. of milk, if the mixture is too dry. Set aside.
- Separate the dough into three equal parts (skip this if you want to make one big wreath).
- Spread one piece of dough to form a thin (2-3 mm) rectangle and cover it with the filling. Roll it from the long side (as shown on the picture below).
- Push the roll firmly together (maybe you have to roll it again). Then, cut it lengthwise and intertwine the strands. Combine the ends to form a wreath and put it on a baking tin (lined with baking parchment). (Repeat steps 9-10 with the other pieces of dough if you are making Easter Nests.)
- Let the Easter Nests / the wreath rise (covered by a kitchen towel) in a warm place for about 20-30s minutes. Preheat the oven to 180°C (350°F).
- Bake the Easter Nests for about 20 minutes. (Longer, about 35-40 minutes, if you bake one big wreath.) Heat the apricot jam and put it through a sieve. When the Easter Nests / Easter Wreath is baked, brush it with the apricot jam and besprinkle it with the flaked almonds.
- Let the Easter Nests / Easter Wreath cool down on a cooling rack. You can now fill the middle of the Easter Nests with chocolate eggs. Enjoy!
To get a printed version: Download the pdf.
(Both English and German versions available!)