{"id":3128,"date":"2011-04-26T18:23:40","date_gmt":"2011-04-26T16:23:40","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/04\/osternestchen\/"},"modified":"2018-04-03T08:13:17","modified_gmt":"2018-04-03T06:13:17","slug":"osternestchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/04\/osternestchen\/","title":{"rendered":"Little Easter nests"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Osternestchen 2\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/04\/Osternestchen-2.jpg\" alt=\"Osternestchen 2\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/strong>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. &#8216;That\u2019s why I make the nest a little bit bigger,\u00a0 and place the egg in the middle of the nest after baking.<\/p>\n<p>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 P\u00e2te ferment\u00e9e adds a complex taste to the bread.<\/p>\n<p>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.<!--more--><\/p>\n<h1><u>Little Easter Nests<\/u><\/h1>\n<p><strong>P\u00e2te ferment\u00e9e <\/strong><\/p>\n<ul>\n<li>160 g flour (Type 550)<\/li>\n<li>90 g water<\/li>\n<li>1g fresh yeast<\/li>\n<li>2 g Salt<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>all of the P\u00e2te ferment\u00e9e<\/li>\n<li>500g\u00a0 flour (Type 550)<\/li>\n<li>200g sour cream<\/li>\n<li>100 g Water<\/li>\n<li>1 big egg\u00a0 (60g)<\/li>\n<li>75g sugar<\/li>\n<li>50g Butter<\/li>\n<li>10g fresh yeast<\/li>\n<li>5g Salt<\/li>\n<\/ul>\n<p><strong>Glazing<\/strong><\/p>\n<ul>\n<li>1 Egg, lightly beaten<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and ferment for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>Dissolve the yeast in water, then knead in the kitchen machine with curd, eggs, salt, flour and P\u00e2te ferment\u00e9e for 5 min at slow speed.<\/p>\n<p>Now knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.<\/p>\n<p>Ferment over night in the fridge.<\/p>\n<p>Divide the dough into pieces of 120g each. Roll each piece into a strand of 45cm and twist the strand with itself. Place the two ends overlapping to form a ring.<\/p>\n<p>Place on two paper lined baking trays and proof for 2 hours. Glaze with lightly beaten egg prior to baking.<\/p>\n<p>Bake for 15 min at 200\u00b0C on convection mode.<\/p>\n<p>After Baking you can place an egg in the middle of the nest.<\/p>\n<p>I send this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">yeastspotting<\/a>, Susans weekly showcase of yeasted baked good.<\/p>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9,2],"tags":[285,273,340],"class_list":["post-3128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","category-besondere-gelegenheiten","tag-ostern","tag-nur-mit-hefe","tag-saure-sahne"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3128"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3128\/revisions"}],"predecessor-version":[{"id":21485,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3128\/revisions\/21485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20262"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}