For the dampfl, heat the milk with the yeast and 2 tablespoons of sugar, mix with the flour in a bowl and let rise, covered, in a warm place for about 45 minutes.
Then knead with the remaining ingredients until a smooth dough is formed. Cover the dough and let it rise for 30 minutes.
Shape into a smooth ball and then let rest on the baking sheet lined with parchment paper for another 10 minutes.
Mix the egg yolk and milk and brush the pinze with it. Make three deep cuts in the pinze and press the egg into the center of the dough.
Bake at 170 °C for approx. 35 minutes.
Preparation Tip:
For this recipe you can use naturally colored Easter eggs.
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