Easter wreath, culinary recipe

1. Sift flour into a deep bowl, add yeast and mix. Heat the milk to 30°C, pour it into the flour. Beat eggs with sugar and also add to the dough.

2. Add melted butter, cooled to a temperature of 30°C, to the dough and mix well. Knead the dough until it absorbs all the fat. The dough should be well enriched with oxygen, so it should be kneaded for at least 30 minutes.

3. Add grated lemon peel and small portions of cognac to the dough. Knead the dough for another 10 minutes. Then tightly tie the dish with the dough with a cloth napkin, put it in a warm place, let it double in size. Knead the dough and, covering again with a napkin, let it double in size. Grease your hands, knife, and work surface with butter. Divide the dough into 3 parts, roll a bundle from each part.

4. Grease the baking tray with oil, put an upside-down bowl or other vessel in the center, having previously greased its sides with oil. Weave a braid from the prepared bundles, tie it around the pial, seal the ends. Put 4 boiled eggs on top of the bowl (this is necessary so that when the dough rises, it does not cover the dish inserted inside). Cover the baking sheet with a cloth and let the dough rise (about 1 hour).

5. For lubrication, break the yolk slightly with a brush, but do not beat it. Grease the wreath with it and bake in an oven heated to 180°C until golden brown for about 40 minutes. Remove the finished Easter wreath on a wire rack, cover with a dry towel and let cool.

* In the middle of the wreath, you can put Easter eggs or eggs on a napkin – it will look very original.

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