Pockets of Egg with Herb Filling

Until the 14th century, unleavened bread was consecrated at Easter in many places. Our traditional Easter yeast pastry still recalls this custom. The yeast dough is twisted into a plait and decorated with colorful eggs. In the past, they were bright red, like the Easter flag, to make them recognizable for consecration in church. Today, a large wreath with many colorful eggs decorates the family breakfast table on Easter morning. If you have visitors, you can make original place cards from small tea nests – the names of the guests are written on the eggs. Many countries also have a typical Easter pastry. Especially famous is “Kulitsch” from Russia, a cylindrical white bread decorated with dough curls. The following egg pockets are a savory variant and can be served for brunch, as a menu entrée or small dinner.

Dough: Mix flour with yeast. Slightly heat water, fat, milk, add to flour mixture form. Season quantity with salt and knead heartily. Let the dough rise for 20 minutes in a warm place with the lid closed.

Cut the dough into 12x12cm squares. Brush these with egg white, sprinkle with chopped herbs, top each with a whole boiled egg and roll up. Place the ends underneath. Bake the egg pockets in the oven at 200 degrees (gas mark 3) for about 25 minutes.

Cut in the middle and arrange decoratively on a bed of lettuce.

Our tip: If you like to cook with fresh herbs, get a

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