Easter egg crown
Ingredients
- 500 g yeast dough
- 5 chicken eggs, dyed
- 5 quail eggs, dyed
- 1 egg
- Flour for dusting
Preparation video
Roll out the dough in a sausage shape and cut into 10 even pieces. Take two pieces, roll them out separately until very thin. Start to braid by putting one piece atop the other. Join the ends and form a ring. Repeat with the other dough pieces (each ring needs two pieces). When five rings are ready, put them into a baking tray. Beat an egg and brush the rings. Bake for 40 minutes at 180 C. Arrange the five rings into another circle. Place the dyed eggs in the middle of the rings and decorate with greens.
Preparation
Roll out the dough in a sausage shape and cut into 10 even pieces. Take two pieces, roll them out separately until very thin. Start to braid by putting one piece atop the other. Join the ends and form a ring. Repeat with the other dough pieces (each ring needs two pieces). When five rings are ready, put them into a baking tray. Beat an egg and brush the rings. Bake for 40 minutes at 180 C. Arrange the five rings into another circle. Place the dyed eggs in the middle of the rings and decorate with greens.
Easter egg crown
Ingredients
- 500 g yeast dough
- 5 chicken eggs, dyed
- 5 quail eggs, dyed
- 1 egg
- Flour for dusting
Preparation
Roll out the dough in a sausage shape and cut into 10 even pieces. Take two pieces, roll them out separately until very thin. Start to braid by putting one piece atop the other. Join the ends and form a ring. Repeat with the other dough pieces (each ring needs two pieces). When five rings are ready, put them into a baking tray. Beat an egg and brush the rings. Bake for 40 minutes at 180 C. Arrange the five rings into another circle. Place the dyed eggs in the middle of the rings and decorate with greens.
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