The Easter braid is a festive dish that has come to us from Italian cuisine, which will perfectly decorate the table on Easter Sunday. Surely your family and guests will be surprised by such a beautiful and delicious dish!
It is necessary
- - flour - 2 cups
- - milk - 1 glass
- - yeast - 30 g
- - egg -1 pc.
- - ham -100 g
- - olives - 100 g
- - olive oil - 2 tablespoons
- - salt - 1 teaspoon
- - sugar - 1 teaspoon
Instructions
Step 1
Dissolve the yeast and sugar in half a glass of slightly warmed milk, leave in a warm place for 20 minutes. Finely chop the ham and pitted olives. Sift flour into a bowl, add salt, chopped ham and olives, stir well. Then pour in the yeast and stir again.
Step 2
Gradually pour half a glass of warm milk and olive oil into the dough, stirring continuously. Knead the dough until elastic and smooth, until it begins to lag behind the dishes and hands.
Step 3
Divide the dough into three equal pieces and roll them into long strands. Weave a braid from the bundles and connect the ends so that you get a ring. Place the Easter braid in a round, preferably split, dish that has been oiled with olive oil. Place the pot in the middle.
Step 4
Cover with a slightly dampened towel and leave the braid for 40-50 minutes. The dough should approximately double in volume. Beat an egg with a tablespoon of milk, spread this mixture on a braid. Preheat the oven and bake the braid for 35-40 minutes at 180 degrees.
Step 5
Remove the finished Easter braid from the mold, remove the pot, place the pastries on a large flat plate. The middle of the braid can be filled with colorful Easter eggs and decorated with mint leaves.
