The basis of the bread crumbs is milk dough, in which I do not use rum, lemon peel and vanilla, as these days we already have on the table a variety of other foods rich in sourdough, such as potty rabbits and tarragon. Since it is not so fragrant, it goes well with bacon, horseradish and boiled eggs. With it, our Easter table becomes even more beautiful, festive and cheerful.
Wreath of Easter bread
- 800 g of soft flour
- 4 dl milk (lukewarm)
- 75 g sugar (about 6 tablespoons)
- 10 g dry yeast or 35 g fresh yeast
- 2 eggs
- 40 g butter or melted oil (about 4 tablespoons)
- 15 g of salt
- 4 boiled eggs (for baking) + 4 boiled eggs
- eggs mixed with a tablespoon of water or milk (for dyeing)
Sift the flour into a bowl, make a hole in the middle and pour lukewarm milk into it, add the sugar and yeast. We wait about 10 minutes for the yeast to activate, which means that bubbles gradually begin to appear on the surface.
2. Add salt and remaining ingredients to the flour.
Knead the dough with the appliance for 8 minutes to make it smooth, flexible and slightly sticky to the touch.
4. Cover the dough bowl and let it stand for about 1 hour to rise again for that time.
5. Divide the baked dough into three equal parts on a lightly floured surface. Roll out each piece of dough by hand into rolls about 80 cm long.
Squeeze all three long rolls at the top and start weaving them into a putty.
7. Tie the braid in a circle or wreath and place in a baking tray lined with parchment paper and push in the boiled eggs or Easter eggs as desired (eggs should be inserted into the dough so that they do not fall out during baking).
8. Cover the wreath with Easter eggs with a cloth and let it rise for a while (about 20 minutes).
9. Preheat the oven to 200 degrees.
10. Coat the braid with egg yolk mixed with milk or water.
Bake for 20 to 30 minutes until the crust turns light brown.
Once the crown is baked and taken out of the oven, leave it in the baking dish for another five minutes, then place it on the shelf and let it cool completely.
The crowned roasted eggs are removed and discarded and other freshly hatched eggs are inserted and decorated with flowers.
Bright crust shine: mix the whole egg with a tablespoon of water or milk and coat the crown with it before baking.
The darkest crust of the crust: just mix the yolk with a tablespoon of water or milk and smear the crown with it before baking (I used this layer, so the crust in the picture is darker). This layer adds a nice brown crust roasted to the crown, but also tastes good. Therefore, for all those who do not like the taste of eggs, I recommend you prefer to use a layer of whole eggs.
At Onaplus.si check: Easter recipe for very special cookies that you should try
Photo: Nina Roydo