Easter basket with chocolate filling

Preparation with the Striezel Classico Baking Mix (yeast dough):

1. Prepare the yeast dough according to package instructions and let it rise for 60 minutes.
2. Turn a muffin tin upside down and grease it with butter.
3. On a floured surface, roll out the yeast dough to approx. 5 mm thin and cut into finger-width strips.
4. Twist two strips around each other and place them in a circle around the muffin cups until they are completely covered.
5. Roll out the remaining dough again and cut it into finger-width strips. Twist these again and place them in an arch on a baking sheet lined with parchment paper. These will be the handles of the baskets. Cover all parts and let them rest for another 10-15 minutes.
6. Preheat the oven to 180 °C top/bottom heat and whisk an egg yolk with some milk.
7. Brush the baskets and handles with the egg-milk mixture and bake in the preheated oven for approx. 20-25 minutes until golden brown. Then let them cool completely.

Preparation of the filling with the "Bunny Kisses" chocolate

1. Finely chop the chocolate and melt it at low temperature, stirring constantly.
2. Then whip the cream until stiff.
3. Briefly stir the quark until creamy and mix in the melted chocolate and sugar. 
4. Then fold in the cream.

Finishing the Easter basket with Chocolate Easter Eggs

1. Fill some cream into the baskets and spread it smoothly.
2. Insert 2 small toothpicks into the baked baskets and attach the handles with them.
3. Decorate the Easter baskets only with hail sugar, the chocolate Easter eggs and, if desired, with dried flowers.