By Chef Alli

Individual Egg Nests

Individual Egg Nests


  • 1 cup whole milk
  • 2 ½ tsp. quick-rise yeast
  • 1 tsp. granulated sugar
  • ½ cup unsalted butter, softened
  • 5-6 cups all-purpose flour
  • 3 large eggs
  • ½ cup granulated sugar
  • Pinch of kosher salt
  • 1 tsp. pure vanilla extract
  • 1 tsp. lemon juice
  • Zest of 1 lemon
  • ¼ cup unsalted butter, melted
  • 6-7 uncooked eggs, dyed to preferred Easter colors


  • 1 cup powdered sugar
  • 2-3 Tbsp. milk
  • Rainbow pastel nonpareils or sprinkles


To create small egg nests instead of the large braids, divide dough into 12-15 equal portions, rolling each portion into a long rope. Gently twist each rope, forming a circle and pinching ends together, placing each rope onto greased parchment paper placed onto baking sheets. Let nests rise a bit in a warm place, then gently nestle a dyed egg into the center of each one; brush each bread nest with a bit of melted butter.

Bake nests uncovered on center racks in preheated 350-degree-F. oven for 15-20 minutes or until golden-brown; let cool on cooling racks. Brush nests with melted butter instead of glaze for a beautiful, simplistic look. I often create one braid with half of the dough and six to eight nests with the remaining half so I can have some of each.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to