Stuffed Easter Eggs

For Stuffed Easter Eggs, first make the yeast dough as described in the basic recipe. Divide into 2 parts and shape into thin strands. Cut each strand into 12 pieces. Set aside.

Chop the fruit into small pieces. Knead together with marzipan, season with ginger, juice of one lemon and lemon zest. Divide marzipan into 24 portions, shape into balls. Preheat oven to 175 degrees (gas: level 2).

Press the yeast dough balls evenly. Place marzipan mixture in the center and cover with dough. Form eggs, place on a baking sheet lined with parchment paper and bake in oven for 15-20 minutes. Allow eggs to cool.

Mix confectioners’ sugar with egg whites until smooth. Color as desired with various food coloring. Frost each egg, let dry. Place remaining frosting in a freezer bag, cut a small corner into small pieces to make a piping hole. Decorate filled Easter eggs with a pattern.

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