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Ingredients for Easter wreath
- Milk - 170 ml
- Yeast - 2 tsp.
- Flour - 500 g
- Chicken egg - 2 PCs
- Sugar - 130 g
- Butter - 60 g
- Raisins - 60 g
- Candied - 60 g
- Walnuts - 60 g
- Vanilla sugar - 1 tsp.
Step by step instruction of cooking Easter wreath
The milk is heated to 36 degrees, put yeast "SAF-MOMENT", add 170 grams of flour and carefully stir. Then cover with a towel and put the dough in a warm place for 30 minutes.
Separate yolks from whites and RUB with sugar and vanilla sugar.
Proteins mix with the salt and beat until thick white foam.
Then, in approaching the dough add the egg yolks and mix well. Then add the remaining flour, egg whites, softened butter and knead the dough.
After that the dough cover with a towel and put in a warm place for 1 -2 hours. When the dough has risen, punch down and let rise again.
Coming up then divide the dough into three parts. Every part of velvety in the strip and add raisins at first. Then roll into a log and well stung the edge of the dough. Also be done with other parts of the test, in the second to make to make the filling of chopped nuts, and the third the filling of candied fruits.
From the resulting rolls to weave the braid and form a wreath.
Then spread on a baking sheet with parchment, in the middle of putting the refractory shape to form a recess cover with a towel and allow to rise for 30-60 minutes. The oven to preheat to 180 degrees, wreath grease yolk and bake for 35-40 minutes.