Easter yeast cookies
The Story
I love old good recipes, but sometimes I see, a small update wouldn't hurt. So I took a good recipe for a yeast dough and with Easter coming, I created these yeast cookies with apricots. Don't they look lovely? They are ideal for weekend breakfast, with a cup of coffee or tea, or even better, hot chocolate milk.
Easter yeast cookies
With Easter coming, I updated one traditional recipe from yeast dough to these good looking cookies. Do they remind you of something? Well yes, they look like "sunny side ups" but taste sweet. Try them on!
Ingredients
- 450 g flour
- 150 ml milk
- 100 g cream cheese
- 50 g powder sugar
- 50 g melted butter
- 1 whole egg
- 2 tsp dries yeast
- 2 tsp vanilla sugar
- 1 tsp lemon zest
- 4 whole peaches or apricots (best canned)
- 1 whole egg for eggwash
- 50 g powder sugar for sprinkling
Instructions
- Put all dry ingredients into a bowl, add lemon zest, cream cheese and sugar and start kneading.
- Slowly add the milk and melted and cooled butter. Continue kneading, till the dough is smooth and doesn't stick anymore. Cover the dough with plastic foil and let rise till it doubles in volume.
- Cut the dough into 8 equal pieces, knead each of them and form a small ball, cover them with foil and let them rise for 20-30 minutes. After that, using your palm, flatten the dough balls into disks. Again cover with foil and let the disks rise one more time for another half an hour.
- Apply egg wash on all of the disks, using a small cup, make a small hollow into the disks and place a half od peach or apricot, creating the look of an egg sunny side up. Preheat the oven to 190 degrees Celsius.
- Bake the cookies for 20-25 mins until golden brown. Let them completely cool and serve sprinkled with powder sugar.