I did not only bake something for Breakfast at Good Friday, I also wanted to have something nice for our Easter Breakfast, of course. And so I decided to bake little nest of sweet yeasted dough this year. In the past I filled them with a hard boilde egg before baking, but the natural dyes seem to loose their colour when baking in the oven. ‘That’s why I make the nest a little bit bigger, and place the egg in the middle of the nest after baking.
The dough is made with sour cream, which adds a nice taste to the bread and makes the crumb fluffy. To make the baking day more relaxed I decided to let the dough rise in the fridge, the cold and long fermentation together with the Pâte fermentée adds a complex taste to the bread.
I liked the taste of this little easter nests very much and I am sure that soon I will try this dough for sweet buns, too. Continue reading