Soft, delicious, airy and such a pretty Easter wreaths! Recommend!
|Cooking time 3 minutes||Number of servings 6|
Sift flour, mix with yeast.
The yeast used for the dough Saft-time.
Melt the butter, mix the butter with warm milk, sugar, vanilla and salt. Gradually add flour, knead elastic dough. Put 1.5 hours of proofing in a warm place.
Prepare the filling: poppy pour boiling water 1 cm above. Cook on low heat until the water has evaporated. Turn off the heat and leave the poppy for 15 minutes under the lid. Punch Mac immersion blender to whitening and fluffy. Add a pinch of salt and sugar.
To make obmenka. Roll the dough into a cylinder, divide into 12 parts. Every part of velvety in the oval.
Spread the filling on the surface of the dough. Roll the dough into a loaf.
Cut the roll with a sharp knife in half lengthwise, but not completely. Weave braid, edge to secure protein.
To lay wreaths on protivin, leave for proofing in the heat for 40 minutes, covered with a towel. To grease with a yolk, mixed with 1 tbsp water. Bake at 200 degrees C for 30 minutes until Golden brown. Hot wreaths grease apricot jam.