Spicy Easter Nest

Put flour in a suitable bowl and press a bulge, crumble yeast into it, pour room-warm buttermilk over it and let it rise for approx.

15 min. in a warm place. Add iodized salt and caraway seeds and prepare the whole thing into a firm dough, let rise repeatedly for about 30 min.

Instructions for a nest:

Divide the dough into four on the spot pieces. From this, divide one piece repeatedly. From this, roll out one piece as a base, divide the other piece repeatedly, roll out 2 strands and twist into a cord and place around the base as a border. Do the same with the other three pieces of dough. For the topping, mix creamed milk with egg, onion, flour, herbs, parsley, iodized salt and fondor seasoning, divide the amount evenly among the four bases. Season fillet slices, fry briefly in butter. Clean mushrooms, cut into slices, sprinkle with juice of one lemon, cook vegetables in salted water until al dente. Divide the meat, mushrooms and vegetables evenly among the 4 nests, leaving a small space for the eggs. Brush the edge of the dough with coffee cream and bake the nests in the oven (E:180Yc) for about 25-30 minutes. Finally, decorate with the hard-boiled eggs and serve hot.

For 4 servings per unit:

46 g egg white

66 g carbohydrates

21 g fat

5, 5 Be

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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