Easter Wreath
Baking and Desserts | Russian cuisine
⏳ Time
4 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
The recipe is taken from a book by Anna Smith titled 'Red Easter.'
Ingredients
- Wheat Flour - 15.9 oz
- Dry yeast - 0.2 oz
- Water - 3 fl oz
- Milk - 4 fl oz
- Sugar - 5.3 oz
- Chicken Egg - 2 pieces
- Butter - 2.8 oz
- Salt - a pinch
- Vanillin - 0 oz
- Walnuts - 1.8 oz
- Light Raisins, Seedless - 1.8 oz
- Whole egg - 1 piece
Step by Step guide
Step 1
Mix the yeast with warm water and 1 teaspoon of sugar. Place in a warm spot for 7–10 minutes until a frothy cap forms.
Step 2
Heat 50 grams of butter with 70 grams of sugar, a pinch of salt, and 100 ml of milk until the sugar dissolves. Let it cool.
Step 3
Combine the sifted flour and vanilla powder.
Step 4
Add the starter to the butter-sugar mixture, incorporate the beaten eggs and flour, and knead a soft but non-sticky dough.
Step 5
Cover it with plastic wrap and a towel, and place it in a warm spot for 1 hour. The dough should double in size.
Step 6
Prepare the filling: melt the butter and let it cool, toast the walnuts in a dry skillet, then chop them coarsely. Rinse the raisins and soak them in boiling water for 5 minutes. After that, drain the water, pat the raisins dry with paper towels, and toss them in flour.
Step 7
Divide the risen dough into 2 parts.
Step 8
Roll out each piece on a floured surface into a very long rectangle.
Step 9
Spread with butter. Sprinkle one part with sugar (75 g) and walnuts, and the other part with raisins. Roll each section tightly into a log.
Step 10
Twist the rolls together with a string.
Step 11
Place a can in the center of a round baking pan (if you don't have a pan with a hole in the middle). Arrange the strips around it. In some places where the strips connect, insert twisted cylinders made of foil — these will be the nests for the eggs.
Step 12
Cover the dish with plastic wrap and let it sit in a warm place for 30–40 minutes, until the mixture doubles in size.
Step 13
Brush the top of the wreath with an egg yolk whisked with milk.
Step 14
Bake at 356°F for 20–25 minutes until golden brown.
Step 15
Allow the baked wreath to cool slightly in the pan, then remove it and take out the foil.
Step 16
Once it has completely cooled, cover it with icing and sprinkle with colorful sprinkles.
Step 17
Once the glaze has dried, place the decorative eggs into the indentations.
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