You probably know these sweet buns made from yeast dough that are shaped like Easter nests and have a colorful Easter egg in the middle. They are a real eye-catcher for any Easter brunch, but they can be even better! I prefer to eat my hard-boiled Easter egg with salt and a savory bread roll. That’s why I replaced the sweet yeast dough with a bread roll dough with sourdough and the result is these savory Easter nests. They are crispy, do not require yeast or kneading and you can leave the dough to rest overnight. To make your Easter nests even prettier, you can also sprinkle them with sesame or poppy seeds.
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Ingredients for savory Easter nest buns with sourdough
- Brown flour or wheat flour type 1050.
- Whole wheat flour, freshly ground: Self-ground wholemeal flours have a richer taste and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
- Water: Cold in summer and lukewarm in winter.
- Sourdough starter: It is not necessary to constantly feed the sourdough starter fresh, but the last refreshment should not be longer than a week ago. If you have a sourdough discard I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.
- Olive oil for a fine crumb.
- Salt for the flavour.
In three steps: How to bake your own savory Easter nest bread rolls
- Mix all the ingredients into a dough, cover and leave to rest. Optionally, refrigerate overnight.
- Divide the dough into eight equal pieces and shape each into three strands. Form eight braids, align in a circle and leave to rest.
- Preheat the oven and bake the Easter nests until crispy.
Helpful tools – My recommendations
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- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your buns in the oven, pour hot water onto the stones. This creates steam, which ensures that your Easter nests rise well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- A sharp bread knife*.
You can find more product recommendations here.
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Recipe: Bread Rolls – Baked Easter Nests with Sourdough
Ingredients
- 400 g brown flour or wheat flour type 1050
- 100 g wholegrain wheat flour freshly ground
- 300 g water
- 100 g sourdough starter
- 1 tsp. olive oil
- 1½ tsp. salt
Toppings
- sesame, poppy or linseed
Instructions
- Mix all the ingredients to form a smooth dough, cover and leave to rest until the dough has doubled in volume. Depending on the temperature and sourdough activity, this can take between four and ten hours. After about two hours, you can put the dough in the fridge overnight.
- Turn the dough out onto a floured work surface and cut into eight equal pieces using a dough knife*.
- Divide each piece of dough into three parts and roll into strands using your hands. Form the strands into a braid and place the braids in a circle on a baking tray. The inside of the circle should be slightly larger than the size of an egg because the dough is still expanding. Cover the Easter nests with a tea towel and leave to rest for about an hour.
- Optionally, you can moisten the surface of your Easter nests just before baking and sprinkle with poppy seeds or sesame seeds. Tip: If you want to bake the rolls on a baking steel, it is important that the bottom of your rolls remains dry so that they do not stick to the stone.
- Preheat the oven to 270 degrees using a baking steel* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Carefully place the buns on the baking steel*, reduce the temperature to 230 degrees and bake for seven minutes with steam and around five minutes without steam until crispy.
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