On the Easter table in holidays for your guests, you can supply not only cottage cheese easter. For example, bake a fragrant and beautiful Easter wreath, the recipe with photos is presented in this issue. Baking will look spectacular with protein glaze and sprinkles. In the center of the baked dough ring, you can put colored Easter eggs.
recipe with photo of butter yeast on yeast and yolks with honey
A yeast dough ring can be made from a braid or a roll that can be stuffed. As a filling, you can use steamed poppy seeds, raisins, nuts, chocolate, dried apricots or prunes.
Baking according to the recipe is obtained with a bright and crispy crust on the outside, and inside it will be fragrant and tasty, slightly moist, like a bun. This wreath is very tasty when warm, so I do not recommend preparing it in advance.
Ingredients:
- fresh yeast - 22 g,
- honey 10-15 g,
- milk - 175 ml,
- chicken yolks- 2 pcs.,
- Orange juice(freshly squeezed) - 30 ml,
- lemon zest to taste
- salt,
- sugar - 5 tbsp. l.,
- butter 60 +30 g,
- sour cream - 2 tbsp. l.
- flour 340-400 g,
- raisins 50-70 g,
- hazelnuts to taste.
Cooking process:
Successful rich pastries- it is always good and fresh yeast. For Easter cakes and pies, I use pressed yeast, they always come out with an excellent result.
Be sure to remove the ingredients for the Easter wreath from the refrigerator in advance so that they become room temperature.
Throw crumbled yeast into a bowl with warm milk, and add three tablespoons of flour to them and add honey or sugar (1.5 tbsp. L). Leave the mixed dough to increase in volume, covered for 20 minutes, the yeast is activated during this time.
Whisk chicken yolks with sugar and a pinch of salt.
Then add sour cream and freshly squeezed orange juice to the yolk mass.
Enter the approached dough into the egg mass.
Add the sifted flour in small portions and knead the dough with a silicone spatula.
Flour during kneading Easter wreath it may take a little more than in the recipe, the main thing is not to score too much dough. At the exit, your dough should remain soft and not very sticky to your hands. Knead the dough for 7-10 minutes, and then grease the sides of the bowl with vegetable oil and cover it.
Leave the dough for the Easter wreath in a warm place for one hour. Knead well enough dough, add melted butter. Stir again, add a handful of raisins to it. Pre-soak the raisins in water or aromatic alcohol, then squeeze and blot with a napkin. Let the dough come up again, covering it with a towel, put it in a warm place for 45 minutes.
Now you will need some flour (70-100 g) to roll out a rectangular layer of dough on the table. Lubricate a thin layer of yeast with melted butter and roll it up. If you want to make this wreath with additional filling, then add it before twisting onto the dough.
Roll up the roll with a wreath, connecting its ends, transfer to parchment.
Use scissors to make cuts, almost to the base of the wreath. Turn each piece of cut dough into a horizontal position, as if opening the petals of a flower.
Place the yeast flower wreath in the switched off oven for 30 minutes to proof. It has slightly increased in size. Lightly beat the egg with a fork and brush gently on top, sprinkle with lightly crushed hazelnuts.
AT hot oven(temperature 180 degrees) the Easter wreath will spend 40-45 minutes before being fully cooked. Easter baking turns out to be a beautiful golden color, it smells deliciously of hazelnuts, and when you bite, the cake crunches appetizingly. Send the roll to a wire rack to cool.
Easter wreath can be covered with sugar-protein glaze, or just use powdered sugar.
Yeast Easter wreath is an unusually tasty and beautiful pastry. A braid of dough rolled into a wreath with a triple filling - an attractive design and bright taste will appeal to both adult gourmets and small sweet tooth.
Easter wreath recipe with photo step by step
As a filler for this baking, you can use the most various fillings. Raisins, dried apricots and prunes are perfectly combined with each other. Instead of any of these ingredients, finely crushed walnuts can be used in one strip. Also, a great taste is obtained with the addition of boiled condensed milk or any thick jam.
Sugared cottage cheese is also perfect, which can be supplemented with a small amount of raisins.
If you want to get a savory taste, you can fill the Easter wreath with cottage cheese with herbs or cheese filling.
The main thing, when making experiments, is to remember that you should not combine sweet and salty fillings with each other. Especially for readers of the site We will tell and show good recipes step by step:
how to make a wreath for easter from sourdough dough
Ingredients:
- wheat flour 350-380 g;
- cow's milk - 120 ml;
- dry yeast - 1 tbsp. l.;
- chicken eggs - 2 pcs.;
- sugar - 100 g;
- margarine - 50 g.
Filling Ingredients:
- boiled condensed milk - 100 g;
- raisins - 80 g;
- marmalade - 50 g.
Cooking process:
Cow's milk must be heated to a warm, but not too hot state. Pour a measured amount of fast-acting dry yeast into it. A liquid with too high a temperature can destroy them, which is why the dough does not rise.
Add a couple of tablespoons of sugar to warm milk with yeast. Thanks to them, the dough will "come to life" as the yeast is activated.
Followed by granulated sugar a large handful of pre-sifted flour should be added to the dough.
Mix the contents of the container with your hand, cover with a towel and put in a warm place for 15-20 minutes. The dough will increase noticeably in volume during this time.
Separately, combine chicken eggs and the remaining sugar.
Pour the beaten sugar-egg mixture into the risen dough.
Add margarine that has melted at room temperature. You don't need to unravel it.
Pour the remaining flour into the dough. It should be sieved first.
Knead the dough with your hands. It shouldn't stick to your hands too much. Remove it under a kitchen towel for an hour.
During this time, it should be kneaded once. If the yeast is of high quality, then in the end there will be 2-2.5 times more dough than at the beginning.
The dough for the Easter wreath should be kneaded well with your hands, divided into 3 equal parts. The first piece of dough must be flattened on the work surface, turning it into a rectangle. Pre-washed and dried raisins should be poured onto it, retreating a centimeter from the edge.
Stretch the second part of the dough with your hands into a rectangle. Put chopped marmalade on it.
Spread the last piece of dough in the same way on the work surface. Lubricate the central part along the entire length with boiled condensed milk.
Pinch the edges of each rectangle tightly so that the filling does not leak out during cooking.
The baking sheet must be covered with baking paper, it is a little greased with any fat. From three long "sausages" with fillings, you should weave a braid and roll it into a ring. Place the resulting wreath on a lined baking sheet. If you want a large hole in the center, you can put a fireproof cake pan in it and bake with it.
Bake in an oven preheated to 180 degrees for 25-30 minutes, checking the readiness with a wooden skewer.
If your oven does not brown the tops of the pies well, brush the wreath with beaten egg yolk before baking. And to make the finished Easter wreath look even more festive, the surface can be smeared with sugar and water syrup, and then decorated with confectionery sprinkles.
How to make a wreath for Easter from dough with three fillings with your own hands for readers good recipes Marina told the recipe and photo of the author.
Delicious homemade baking from my favorite rich yeast dough: preparing an Easter wreath with 3 fillings. Try and resist the tender and fragrant crumb under a ruddy thin crust, a variety of fillers and a pleasant sweet and sour lemon glaze!
Separately, a few words about yeast dough (), which I use for baking most often. Absolutely any pies, pies and buns on this magical dough, which contains neither water, nor milk, nor kefir, turn out to be fabulously tasty, fragrant, airy and tender.
Fillers for an Easter wreath can be almost any dried fruit or a mixture of them (for example, Amosov's paste), chopped nuts, poppy mass, marzipan, cottage cheese, thick jam or jam, chocolate paste or grated chocolate, custard, praline ... I chose dried apricots, prunes and Walnut with sugar.
From the indicated amount of ingredients used, a decently large Easter wreath is obtained (weighing about 1.5 kilograms), so if necessary, you can proportionally reduce the amount of products by half.
Ingredients:
Yeast dough:
(500 grams) (200 grams) (3 pieces ) (100 milliliters) (3 tablespoons) (1 tablespoon ) (1 tablespoon ) (1.5 teaspoons) (1 teaspoon) (0.5 teaspoon)
Filling:
Lemon Glaze:
Cooking step by step with photos:
To prepare an Easter wreath, we need the following ingredients: premium wheat flour, medium fat sour cream (I have 20%), medium-sized chicken eggs (45-50 grams each), refined vegetable (I use sunflower) oil, salt, sugar and fast acting yeast. All dough ingredients must be at room temperature. For the filling, take dried apricots, prunes and peeled walnuts, as well as a little sugar. To lubricate the workpieces, you need 1 egg yolk(we will take it from the dough) and milk. Optional ready-made pastries can decorate sugar icing which is done by them powdered sugar and lemon juice.
First of all, let's prepare the yeast dough. It is more convenient to do all this in a bread machine or a dough mixer, but it is also very easy and simple to knead it with your hands (manual kneading can be found in the recipe for pies with fish). Depending on the model of the bread machine, the laying of ingredients can be of two types: first liquid, then loose and vice versa. I have the first option. Pour into the bowl of the bread machine vegetable oil(odorless), sour cream and break the eggs (carefully pick up 1 yolk and transfer it to a separate bowl - you will need it later). Grate the zest of one lemon into the container.
Now add the sifted wheat flour top grade. I always use the same flour (Lida), so the grams are always the same. You may take more or less flour- it depends on its quality (moisture content of the product).
In my bread maker, the Dough mode provides for a kneading and proofing time of exactly 1 hour. But I don’t like it that way, because the yeast dough needs at least 2 hours. That is why I recommend doing the following: set the Main program (3 hours) or French bread (3 hours 50 minutes). The batch starts: on the first program, the first batch lasts 10 minutes, and on the second - 15 minutes. So much time is perfectly enough to knead the dough well and get an elastic, but at the same time soft and tender bun. Literally after 5 minutes from the beginning of the batch, it should be formed. Moreover, this is a very important point, because the quality and moisture content of flour is different for everyone, so this product may require more or less than according to the recipe. If the bun still cannot form, feel free to add a tablespoon of flour and watch the kneading. When the dough completely moves away from the walls and is elastic enough (that is, it does not spread, but keeps its shape well), we stop adding flour. This is what my kolobok looked like after 6 minutes of kneading. Now leave the dough alone and let it rise. This will take approximately 1 hour 40 minutes more (Basic) or 2 hours 25 minutes (French Bread), during which the bread machine will tumble twice (thrice). I prefer to use the second program. If you knead the dough with your hands, knead it for 10-15 minutes, then tighten the bowl with cling film or cover with a towel. Fermentation of the dough lasts 2 hours in heat. After 1 hour, we do a light punching of the dough, rounding and re-fermentation for another 1 hour.
While the dough is fermenting, mix the yolk that we separated with 1 tablespoon of milk and set aside for now. We will need this mixture to lubricate the workpiece (for a golden crust).
We use dried apricots and prunes without stones (if any, remove) - the net weight is indicated in the ingredients. We wash dried fruits and pour boiling water over them. Leave to steam for 15 minutes or until soft enough.
After that, drain the liquid, and dry the dried fruits and cut into small cubes. Purified walnuts I advise you to additionally fry in a dry frying pan, then they will become even more fragrant and more crispy. Finely chop the roasted nuts with a knife, then mix with a tablespoon of sugar. 3 fillings for the Easter wreath are ready.
When the dough rises, it will be airy and very tender. We turn off the program when the timer shows 1:10 (Basic and French bread). That is, we take out the dough 10 minutes before the assistant starts baking the bread.
We divide the dough into 3 pieces of the same size (it is advisable to use a kitchen scale so that the workpieces are the same weight). This is important not only from an aesthetic point of view, but also so that the pastry is evenly spread and baked in the same way. We roll each piece into a ball and put it on a plate, cover with a film or towel so that the surface of the dough does not wind.
Now we take one piece of dough and roll it into a long and pretty thin layer. Intentionally, I did not measure the exact length, but offhand 45-50 centimeters. This is yeast dough It's completely non-sticky, so you don't have to dust your work surface with flour.
Then we wrap the dough with the filling in a tight tourniquet, not forgetting to carefully pinch the seam. We roll the workpiece a little on the table, further lengthening it.
We do the same with the other two parts of the yeast dough (the filling is prunes and walnuts). As a result, you will get 3 long bundles, which are laid side by side.
Starting from the middle, we braid a not very tight braid, while pinching the ends, but very weakly. Then weave the braid vice versa from the other end.
Long dreamed of Holy holiday bake a delicious table decoration. So that on the table this pastry was special, unusual. But when that day comes, hands are missing. A lot of things need to be done, a lot of worries and obligations. This year will be different - there will be an Easter wreath on the table. This is a wonderful, delicate, airy and fragrant pastry with amazing taste. He wants to eat and not only with his eyes. I already imagine how my guests break off a piece for themselves and fully enjoy this taste.
In order for everything to turn out right for you, you need to prepare all the ingredients in advance so that they are at room temperature, and also (and this is the most important!) you need to be in a good mood.
Prepare necessary ingredients for baking an Easter wreath.
Rinse the raisins with running water, pour over with cognac and leave for 1 hour.
Pour kefir at room temperature into a deep bowl, add dry yeast and a pinch of sugar.
Then add 2-3 tbsp. sifted flour, mix, cover with a towel and leave for 15-20 minutes in a warm place.
At this time, when the dough is preparing, beat egg with a pinch of salt. Pour in the melted butter, mix a little.
Pour this mixture into the prepared brew.
Add vanilla and sugar.
Then gradually add the sifted flour.
The finished dough should be tender and obedient, it should not stick to your hands.
Squeeze the raisins from the liquid and lay out to the dough.
Mix it thoroughly into the dough. Put the dough in a bowl, cover with a towel and leave in a warm place until doubled in size. This may take 40 to 60 minutes.
Knead the risen dough well.
Roll the dough into a roller and divide into three equal parts.
Roll each into a thin rope.
Tie them together into a braid.
Connect the ends together, forming a wreath, and lay out in a ceramic mold. Lubricate it with vegetable oil first.
Cover with a towel and leave in a warm place for 15-20 minutes. Then, if desired, brush the top of the workpiece with a chopped egg. Send the form to the oven and bake for 35-45 minutes at a temperature of 180 degrees.
Remove the ruddy, beautiful and fragrant Easter wreath from the oven and, if desired, grease with sugar syrup, then sprinkle with confectionery sprinkles.
Happy Easter.
Bon appetit. Cook with love.
I suggest you make delicious Easter wreaths with your own hands, because the bright Easter holiday is just around the corner. How much joy and fun this holiday brings to every home. Children especially rejoice at him, because many families have their own traditions that they honor. And an integral part of the holiday is Easter baking, the diversity of which is simply amazing.
I also make various pastries for the holiday, and today I will show you how to make candied fruit Easter wreaths. Also, instead of candied fruits, you can add various dried fruits, but it will not be so beautiful with them, because the candied fruits themselves are colorful and bright, which makes them more beautiful and appetizing. Ready-made Easter buns in the form of a nest or a wreath are layered, soft inside and crumbly on top. You need to store ready-made pastries in a plastic bag, then it remains fresh and does not get stale for a long time.
How exactly to make such Easter buns, you will see below in the recipe with a photo, clearly the whole process is even clearer and easier than it might seem at first. I also recommend looking at how to make, which will also become your favorite pastry for Easter.
Ingredients:
- Flour - 520 g
- Dry yeast - 2 tsp
- Salt - a pinch
- Vanillin - to taste
- Milk - 150 ml. + 1 tbsp
- Butter - 100 g
- Sugar - 100 g
- Chicken eggs - 2 pcs. + 1 pc.
- Candied fruits - 300 g
How to make candied fruit buns for Easter
So, to make delicious Easter wreaths with your own hands, first I make the dough. I sift the wheat flour into a bowl, add dry quick-acting yeast, sugar and salt.
I mix everything thoroughly with a whisk. I make a well in the flour and pour a little warm milk into it. Then add two eggs and mix. Next I throw soft butter, but not all at once, but in parts. I mix well.
I knead the dough for at least 10-15 minutes intensively. As a result, it will become smooth, uniform, sufficiently dense and elastic, as we need.
Next, I form the dough into a ball and put it in a bowl. I send it to heat for 1 hour. After an hour, I crush and again send it to the heat for another 1 hour. Cover the bowl to prevent the top of the dough from drying out. plastic wrap. In the meantime, I cut the multi-colored candied fruits into cubes as small as possible.
Punch down the risen dough and divide into 2 equal pieces. I roll each piece of dough into a ball. Then I divide each of them into 6 more parts, but so that everything comes out smoothly. I crush each of the 6 pieces of dough with the palm of my hand several times and form it into a cake to remove excess air. I round the workpiece - I pull the dough from the edges to the center, pressing it with my fingers. I turn the ball of dough seam down and round the future buns. I leave the dough on the table for 10-15 minutes, covered with a film or kitchen towel.
Using a rolling pin, I roll out balls of yeast dough into a square as thin as possible. Then I distribute chopped candied fruits over the entire surface.
I roll the dough into a fairly tight roll.
Then, using a sharp knife, cut the blanks lengthwise into 2 parts. Just do not cut to the very end, otherwise nothing will turn out.
Intertwine the strips of dough with candied fruits with each other, like a rope, which is perfectly visible in the photo.
I fold this braid into a wreath. I turn the ends of the roll down so that they do not come apart during the baking process, and I coat the joints egg white. I spread the rings on a baking sheet covered with baking paper. I leave the blanks for proofing for 40 minutes.
And add a tablespoon of milk to the yolk and mix thoroughly with a fork. I grease the wreaths with this mass.
I bake them at 190 degrees from 25 to 40 minutes and it depends on the oven. I check readiness with a toothpick. Easter wreaths they are ready with their own hands and it remains only to make tea for themselves and try these delicious treats. Happy tea!
