DIY Easter wreath is easy to prepare. Indeed, for this it is only necessary to knead the butter base and show creative imagination in the modeling process.
Easter wreath: products for the dough
- active yeast - thirty-five grams;
- three percent milk - one faceted glass;
- wheat flour - four full glasses;
- sunflower oil - six full large spoons;
- butter - two large spoons;
- chicken eggs - two large;
- granulated sugar - ½ part of a faceted glass;
- table salt - one small spoon;
- black seedless raisins - two hundred grams.
Easter wreath: pastry kneading recipe
To knead the butter base, it is advisable to take a wide metal container and pour three percent milk there. It is worth remembering that for breeding active yeast, the liquid should be warmed up to a paired state. Thus, in warm milk, you need to pour ½ part of a faceted glass of sugar, sodium chloride, 260 grams of wheat flour and thirty-five grams of yeast. All ingredients must be mixed well, and then covered with a clean towel and put near the battery.
After the dough swells, beaten eggs, melted butter in a steam bath and the rest of the wheat flour should be added to it. It is better to knead the dough for the Easter wreath not very cool. The ideal option is the consistency that slightly sticks to the hands. After preparing the base, it must be laid out again in a large bowl, covered with a clean cloth and left aside for three to four hours.
DIY Easter wreath: the process of preparing the filling
Black seedless raisins should be thoroughly cleaned of debris, and then pour boiling water with boiling water and let it stand for about half an hour. After this, the dried fruits must be thoroughly washed with hot water, put in a blender bowl and chopped to a thick, sweet gruel.
DIY Easter wreath: forming a dish
When the dough dough reaches, it must be divided into two halves and rolled into two sheets. Lubricate the surface of both layers with ghee, using a thick culinary brush. Then, crushed raisins should be spread in a thin layer on two sheets of dough, which is further recommended to lightly sprinkle with granulated sugar.
After all these actions, pieces from the butter base must be wrapped in a tight and long roll (approximate length is forty centimeters, thickness is six centimeters). In order to form an Easter roll from the resulting sausages, they must be twisted together and put on the wheel on a large baking sheet, coated with oil.
Do-it-yourself Easter wreath: heat treatment and serving
It is recommended to bake such a festive dessert in the oven for about half an hour. From above, the wreath can be decorated with boiled chicken eggs, icing, beaten protein, candied fruit, nuts, etc. It is desirable to serve the whole dessert to the table. Together with strong tea.