Easter "egg nest" Bread

Neujahrsbretzel/Osterbrot

This sweet German bread is a family breakfast tradition on Easter Sunday and New Year's day, hence two names: "new years pretzel/easter bread". As you can see below, I haven't altered the recipe to be healthier (flour/sugar), it's a recipe that I've grown up with, so I don't have the heart to change one bit :)

350g plain flour

20g yeast (about 1 tbsp/packet active dry yeast)

100 ml milk, lukewarm

50g butter, melted

3 tbsp sour cream

1 egg

40g sugar

1/4 tsp salt

1 pinch nutmeg (fresh is best!)

Lemon zest from half of a lemon (or some lemon juice)

In order to create a "nest" for our Easter eggs, i DOUBLED the recipe. You don't have to braid the bread, but it's an extra touch that doesn't take too much effort!

1. Dissolve yeast in milk, add 1 tsp sugar. Let stand in warm place until yeast starts to bubble.

2. Measure all remaining ingredients into mixing bowl.

3. Add yeast mixture.

4. Mix with kneading hook until dough forms one smooth lump and comes off the sides of the bowl. If it seems too moist, gradually add a bit more flour.

5. Remove kneading hook and cover bowl with clean towel. Let rise in warm place (minimum 30 minutes).

6. Turn dough out onto floured surface, shape into loaf*. Put loaf into greased or lined bread pan, let rise another 20-30 minutes.

*if braiding, roll dough and cut into three equal pieces. Individually roll each piece until matching length and size; for my nest (pictured) I rolled them out to 4 ft in length. For a non-doubled recipe, roll out approx. 2 ft to create a braid that fits lengthwise into a loaf pan.