In addition to the usual Easter cakes, you can also bake an Easter wreath. Differs in exquisite taste, and is also an elegant decoration of the Easter table.
It is necessary
- - 500-700 g flour (depending on the variety);
- - 250 ml of milk;
- - 7 g dry yeast (or 30 g raw);
- - 100 g butter (it is better to use margarine);
- - 3 eggs;
- - 1 tbsp. Sahara;
- - 2 tsp vanilla sugar;
- - 1 pinch of salt;
- - 100 g of nuts;
- - 100 g of candied fruits;
- - 100 g of raisins.
Instructions
Step 1
Heat the milk so that it is slightly lukewarm. Dissolve yeast in it. Sift half the flour, add and stir. Cover with a towel and place in a warm place to raise the dough (about 30 minutes).
Step 2
Take eggs, break them and separate the whites and yolks. Whisk the egg whites and salt until foamy. Mix the yolks with regular sugar and vanilla.
Step 3
When the dough has increased, add the yolks, soft butter, whites and mix well. Add flour and knead to a dough that is not steep and does not stick to your hands. Place in a warm place to lift (about an hour).
Step 4
Accept the dough when it has increased in volume, and leave for a while, for a second rise. Take nuts and chop them.
Step 5
When the dough has grown a second time, take it and divide it into three portions. Roll out each part in a strip, about 10 by 50 centimeters. Take chopped nuts and place on each strip. Roll up and pinch the edges well.
Step 6
Take raisins, rinse and dry. Roll up the roll similar to the roll above. Take candied fruits. Do the same as with the previous two. Put three rolls (with nuts, raisins, candied fruits) and intertwine them in the form of a braid, form a wreath.
Step 7
Prepare a baking sheet by greasing it with oil. You can use baking paper. Lay out the resulting wreath on it. Make a niche for eggs in the middle of the wreath; for this, place a fireproof mold there.
Step 8
Turn on the oven and install, preheat to 180 degrees. Place the baking sheet with the contents and bake for forty minutes.
