Brioche Starters for Easter

For the Briochenesterl knead yeast dough, flour, sugar, yeast, warm milk, soft butter, salt, 3 yolks and 1 egg to a dough. Put the dough in a bowl, cover and let rise in a warm place for about 1 hour.

Knead the dough again by hand on a floured work surface, roll out into a rectangle and cut into strips from the long side, forming them into thin rolls.

Braid three rolls into a braid and twist into a wreath. Press the ends well. Brush with beaten egg white and sprinkle with hail sugar. Cover and let rise in a warm place for about 1 hour.

Bake in a preheated oven at 180 °C for 20-25 minutes. Place a dyed Easter egg in each wreath and give away as a gift or set up as a table decoration.

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