How to make an Easter wreath from dough. Easter wreath (baked goods)

27.02.2021 Pancakes, pancakes, pancakes, cheese cakes

The day after tomorrow is Easter and I am back to you with a new recipe. Appetizing, ruddy, fragrant and very tasty Easter wreaths with multi-colored candied fruits are delicious festive pastries. Just look how smart they are: you can not only treat your family with braids, but also give them to your friends and relatives!

I have described today's step-by-step recipe for Easter baking in more than detail, so most likely there will be no additional questions when preparing wreaths. I will only touch on one point that concerns filler and flavorings. Instead of candied fruits, you can use the same amount of raisins, dried apricots, prunes, dried cherries, cranberries, nuts of your choice. Orange or lemon peel, spices, or industrial or homemade liquid flavors can help make the dough even more flavorful.

In total, 12 rather large butter wreaths are obtained from the specified number of ingredients used. If you want, you can reduce the proportions by half - then there will be 6 products. Ready-made baked goods will delight you with a crispy crust and a dense, elastic (like fresh bagels), but at the same time tender crumb. We store Easter wreaths in an airtight container or a plastic bag.

Ingredients:

Yeast dough:

(520 grams) (150 milliliters) (100 grams) (80 grams) (2 pieces ) (7 grams) (0.5 teaspoon) (1 pinch)

Filling and Lubrication:

Cooking a dish step by step with a photo:

Sift (preferably twice) wheat flour of the highest grade into a bowl (I put the whole amount at once). Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. You may need a little less or more flour, depending on its quality (in particular moisture). That is why I would advise not to use all the flour at once, but to start with 450-480 grams - then you will be guided by the consistency of the dough.

Mix everything thoroughly with a fork or whisk. About yeast: it is not necessary to take fast-acting yeast - just dry (also 7 grams) or pressed (you need 3 times more, that is, 21 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up 150 milliliters of milk with a tablespoon of sugar and dissolve the yeast in it. We make a depression in the flour and pour slightly warm milk into it, break 2 chicken eggs.

First, you can stir the ingredients with a spoon or fork to moisten the flour by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster. Add 100 grams of very soft butter to the flour lumps, which we take out of the refrigerator in a few hours and leave on the table to warm up. It is not necessary to introduce oil all at once, but gradually - each new portion, when the previous one is mixed into the dough.

You need to knead the dough for Easter wreaths for a rather long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, homogeneous, dense enough and elastic. It is this consistency that we need, since, although the wreaths will turn out from the soft and too delicate dough, they will not be embossed. Round the dough into a ball and put it in a bowl. We send it to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 1 hour (steps 9-11). Where is the best dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no Easter wreaths.

While the dough wanders, you can go about your business and prepare our bright, tasty, sweet filler. Cut the multi-colored candied fruits (I have pineapple) into cubes as small as possible.

Since I decided to prepare 12 Easter wreaths, I immediately weighed the chopped candied fruits on a kitchen scale and put them in piles - this saves time, and accuracy never hurts. In total, 12 slides of candied fruits turned out, each of 20 grams.

After about 1 hour (time is a relative concept, it may take more or less) the yeast dough for Easter baking will rise very well, increase in volume three times exactly. It is very airy and fluffy. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.

We crush it and divide it into 2 equal parts - each about 478 grams. We round each piece, roll it into a ball. Next, we will work with one part of the dough, so we transfer the second bun into a new plastic bag, release the air and tie it tightly, leaving space inside. We put the dough in the refrigerator - there it will wait in the wings while we deal with the second piece.

Divide the bun that remained on the table into 6 pieces of the same size - each weighing 80 grams (+/- 1-2 grams). Why is it so important that the workpieces are the same weight? First of all, they will need the same amount of time for both proofing and baking. Well, the aesthetic side is also important - ready-made Easter wreaths will all be just a selection.

An important stage in the preparation of yeast baked goods is the rounding of the blanks. Since the dough according to this recipe does not stick to your hands at all, you do not need to additionally dust the work surface with wheat flour. We take one piece of dough, beat it into a cake with the palm of our hand several times to remove excess air. If you have little experience with yeast dough and it takes a long time to form the dough pieces, cover the rest of the dough pieces with cling film so as not to wind and crust over.

Turn the dough ball over with the seam down and round the future buns. It's quite difficult for me to show the process without video, but I'll try to describe it. We squeeze the working palm, spreading our fingers, as if holding a large orange. We cover the workpiece with our palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we kind of bend the dough inward with 4 fingers, but without pressure.

Thus, we will roll up all 6 blanks for future Easter wreaths. They come out neat and smooth.

Since we tormented the dough, we need to give him time to come to his senses and relax - cover the koloboks with cling film and leave them right on the table for 10-15 minutes. If you do not give the blanks a rest, when rolling out the dough will resist: you roll it out with a rolling pin, and it slides back.

When the balls are rested and even slightly swollen, proceed to the next stage. Using a rolling pin, rolls one ball of yeast dough into a square as thin as possible - ideally no more than 2 millimeters thick.

Unusually delicious homemade cakes from my favorite yeast dough in a rich way: preparing an Easter wreath with 3 fillings. Try to resist the delicate and aromatic crumb under a golden brown crust, a variety of fillers and a pleasant sweet and sour lemon glaze!

Separately, a few words about yeast dough (), which I use most often for baking. Absolutely any pies, pies and buns on this magical dough, which contains neither water, nor milk, nor kefir, turn out to be fabulously tasty, fragrant, airy and tender.

Almost any dried fruit or their mixture (for example, Amosov's pasta), chopped nuts, poppy seed, marzipan, cottage cheese, thick jam or jam, chocolate paste or grated chocolate, custard, praline can become fillings for the Easter wreath ... I chose dried apricots , prunes and walnuts with sugar.

From the specified amount of ingredients used, a decently large Easter wreath (weighing about 1.5 kilograms) is obtained, so if necessary, you can proportionally reduce the amount of products in half.

Ingredients:

Yeast dough:

(500 grams) (200 grams) (3 pieces ) (100 milliliters) (3 tablespoons) (1 tablespoon ) (1 tablespoon ) (1.5 teaspoons) (1 teaspoon) (0.5 teaspoon)

Filling:

Lemon glaze:

Cooking a dish step by step with a photo:

To prepare an Easter wreath, we need the following ingredients: premium wheat flour, medium fat sour cream (I have 20%), medium-sized chicken eggs (45-50 grams each), refined vegetable (I use sunflower) oil, salt, sugar and fast-acting yeast. All ingredients for the dough must be at room temperature. For the filling, take dried apricots, prunes and peeled walnuts, as well as some sugar. To lubricate the blanks, you will need 1 egg yolk (we will take it from the dough) and milk. If desired, the finished baked goods can be decorated with icing sugar, which is made from powdered sugar and lemon juice.

First of all, let's get down to making yeast dough. It is more convenient to do all this in a bread maker or dough mixer, but it is very easy and simple to knead it with your hands (manual kneading can be found in the recipe for pies with fish). Depending on the model of the bread machine, the ingredients can be laid in two types: first liquid, then loose and vice versa. I have the first option. Pour vegetable oil (odorless), sour cream into the container of the bread machine and break the eggs (carefully take 1 yolk and put it in a separate bowl - you will need it later). We rub the zest of one lemon into a container.

Now add the sifted premium wheat flour. I always use the same flour (Lidskaya), so the gramme is always the same. You may have more or less flour, depending on its quality (moisture content of the product).

In my bread maker, the Dough mode provides for the kneading and proofing duration for exactly 1 hour. But I don't like that, because yeast dough needs at least 2 hours. That is why I recommend doing the following: setting the program Basic (3 hours) or French bread (3 hours 50 minutes). The kneading begins: on the first program, the first batch lasts 10 minutes, and on the second - 15 minutes. So much time is great enough to knead the dough well and get an elastic, but at the same time soft and tender kolobok. Literally after 5 minutes from the beginning of the batch, it should be formed. Moreover, this is a very important point, because the quality and moisture content of flour is different for everyone, so this product may require more or less than according to the recipe. If the bun still cannot form, feel free to add a tablespoon of flour and watch the kneading. When the dough has completely moved away from the walls and is sufficiently elastic (that is, not to spread, but to keep its shape well), we stop adding flour. This is how my kolobok looked after 6 minutes of kneading. Now we leave the dough alone and let it grow. This will take about another 1 hour 40 minutes (Basic) or 2 hours 25 minutes (French bread), during which the bread maker will knead twice (three times). I prefer to use the second program. If you knead the dough with your hands, knead it for 10-15 minutes, then tighten the bowl with plastic wrap or cover with a towel. Dough fermentation lasts 2 hours in the heat. After 1 hour, do a light kneading of the dough, rounding and re-fermentation for another 1 hour.

While the dough ferments, mix the yolk that we separated with 1 tablespoon of milk and set aside for now. We need this mixture to lubricate the workpiece (for a golden brown crust).

We use dried apricots and prunes without pits (if any, remove) - the ingredients indicate the net weight. We wash the dried fruits and fill with boiling water. Leave to steam for 15 minutes or until soft enough.

After that, we drain the liquid, and dry the dried fruits and cut them into small cubes. I advise you to additionally fry the peeled walnuts in a dry frying pan, then they will become even more aromatic and crisp. Chop the fried nuts finely enough with a knife, then mix with a tablespoon of sugar. 3 fillings for the Easter wreath are ready.

When the dough comes up, it will be airy and very tender. Turn off the program when the timer is 1:10 (Main and French bread). That is, we take out the dough 10 minutes before the helper starts baking the bread.

Divide the dough into 3 pieces of the same size (it is advisable to use a kitchen scale so that the pieces are of the same weight). This is important not only from an aesthetic point of view, but also so that the baked goods are evenly roasted and baked in the same way. We roll each piece into a ball and put it on a plate, cover it with a film or a towel so that the surface of the dough does not wind up.

Now we take one piece of dough and roll it out into a long and rather thin layer. I deliberately did not measure the exact length, but offhand 45-50 centimeters. This yeast dough is completely non-sticky, so you don't need to dust the work surface with flour.

Then we wrap the dough with the filling in a tight rope, remembering to carefully seal the seam. We roll the workpiece a little on the table, further lengthening it.

We do the same with the other two parts of the yeast dough (filling - prunes and walnuts). As a result, you will get 3 long bundles, which we lay side by side.

Starting from the middle, we braid a not very tight braid, while pinching the ends, but very weakly. Then weave the braid in reverse from the other end.

Yeast Easter wreath is an unusually tasty and beautiful pastry. A rolled dough braid into a wreath with a triple filling - an attractive design and bright taste will appeal to both adult gourmets and little sweet tooths.

Easter wreath recipe with photo step by step

A wide variety of fillings can be used as a filler for these baked goods. Raisins, dried apricots and prunes go well with each other. Instead of either of these ingredients, you can use finely crushed walnuts in one strip. Also, an excellent taste is obtained with the addition of boiled condensed milk or any thick jam.

Sugar cottage cheese is also perfect, which can be supplemented with a small amount of raisins.
If you want a savory taste, you can fill the Easter wreath with cottage cheese with herbs or cheese filling.
The main thing when making experiments is to remember that you should not combine sweet and salty fillings with each other. Especially for the readers of the site, we will tell and show you good recipes step by step:

how to make a wreath for Easter from dough dough

Ingredients:

wheat flour 350-380 g;
cow's milk - 120 ml;
dry yeast - 1 tbsp. l .;
chicken eggs - 2 pcs.;
sugar - 100 g;
margarine - 50 g.

Ingredients for the filling:

boiled condensed milk - 100 g;
raisins - 80 g;
marmalade - 50 g.

Cooking process:

Cow's milk should be reheated until warm, but not too hot. Pour a measured amount of dry fast-acting yeast into it. Liquid at too high a temperature can kill them and prevent the dough from rising.

Add a couple tablespoons of sugar to warm milk with yeast. Thanks to them, the dough will "come to life" as the yeast is activated.

Following the granulated sugar, a large handful of pre-sifted flour should be added to the dough.

Mix the contents of the container well by hand, cover with a towel and put in a warm place for 15-20 minutes. Dough during this time will noticeably increase in volume.

Separately combine chicken eggs and remaining sugar.

Pour the whipped sugar-egg mixture into the risen dough.

Add margarine thawed at room temperature. You don't need to melt it.

Pour the remaining flour into the dough. It should be sieved beforehand.

Knead the dough with your hands. It shouldn't stick to your hands too much. Place it under a tea towel for an hour.

During this time, you should knead it once. If the yeast is of high quality, then in the end there will be 2-2.5 times more dough than at the beginning.

The dough for the Easter wreath should be kneaded well with your hands, divided into 3 equal parts. The first piece of dough must be spread out on the work surface, turning it into a rectangle. Pour the previously washed and dried raisins onto it, retreating one centimeter from the edge.

Stretch the second part of the dough with your hands into a rectangle. Put the sliced \u200b\u200bmarmalade on it.

Spread the last piece of dough over the work surface in the same way. Grease the central part along the entire length with boiled condensed milk.

The edges of each rectangle should be pinched firmly so that the filling does not leak out during cooking.

The baking sheet must be covered with baking paper, grease it a little with any fat. From three long "sausages" with fillings, weave a braid and roll it into a ring. Place the resulting wreath on a covered baking sheet. If you want a large-diameter indentation in the center, you can put a fireproof cake pan there and bake with it.

Bake in an oven preheated to 180 degrees for 25-30 minutes, check readiness with a wooden skewer.

If your oven does not brown the top of the pies well, you can brush the wreath with whipped egg yolk before baking. And to make the finished Easter wreath look even more festive, you can grease the surface with sugar and water syrup, and then decorate with confectionery sprinkles.

How to make a wreath for Easter from dough with three fillings with your own hands for readers of Good recipes was told by Marina, the recipe and the author's photo.

I have long dreamed of baking a delicious table decoration on a bright holiday. To make this pastry on the table special, unusual. But when that day comes, there are not enough hands. There is a lot to be done, a lot of worries and obligations. This year will not be so - there will be an Easter wreath on the table. These are wonderful, delicate, airy and aromatic pastries with an amazing taste. You want to eat it and not only with your eyes. I can already imagine how my guests break off a piece of themselves and fully enjoy this taste.

In order for everything to work out as it should, you need to prepare all the ingredients in advance so that they are at room temperature, and also (and this is the most important thing!) You need to be in a good mood.

Prepare the necessary ingredients for baking the Easter wreath.

Rinse the raisins with running water, pour in brandy and leave for 1 hour.

Pour kefir at room temperature into a deep bowl, add dry yeast and a pinch of sugar.

Then add 2-3 tbsp. sifted flour, mix, cover with a towel and leave for 15-20 minutes in a warm place.

At this time, when the dough is being prepared, beat the chicken egg with a pinch of salt. Pour in the melted butter, mix a little.

Pour this mixture into the finished dough.

Add vanillin and sugar.

Then add the sifted flour in parts.

The finished dough should be tender and obedient, it should not stick to your hands.

Squeeze the raisins from the liquid and put them on top of the dough.

Knead it thoroughly into the dough. Place the dough in a bowl, cover with a napkin and leave in a warm place until doubled. This may take 40 to 60 minutes.

Knead the matched dough thoroughly.

Roll the dough with a roller and divide into three equal parts.

Roll each into a thin rope.

Weave them together in a braid.

Connect the ends together, forming a wreath, and lay out in a ceramic mold. Pre-grease it with vegetable oil.

Cover with a napkin and leave in a warm place for 15-20 minutes. Then, if desired, grease the top of the workpiece with a cracked egg. Send the form to the oven and bake for 35-45 minutes at 180 degrees.

Remove the rosy, beautiful and fragrant Easter wreath from the oven and, if desired, grease with sugar syrup, then sprinkle with pastry sprinkles.

Happy Easter.

Enjoy your meal. Cook with love.

: the vicious circle symbolizes eternity. Baking an Easter wreath or a variety of it - a product that resembles an Easter flower - is traditional along with the preparation of tall cakes with a white "hat", Easter cottage cheese and dyed eggs.

For the bright holiday of Easter, each housewife traditionally tries to prepare many festive dishes, including fragrant cakes and pies, colored eggs, meat delicacies and much more. And since Easter is one of the main Christian holidays, they prepare for it in advance, thinking over treats for a noble feast. I would like to serve dishes for the festive table not only tasty, but also beautiful.

It will be a wonderful decoration for a festive meal. At the same time, a distinctive feature of the Easter wreath is the placement of a festive symbol in it - colored eggs. A product is prepared from yeast dough. It is divided into bundles, woven like a braid and fixed in the form of a wreath ring.

This unusual shaped pastry cake is decorated with pastry sprinkles, icing, and nuts, berries and dried fruits are added to the dough. Putting the cake on the table, it is beautifully decorated using multi-colored ribbons, flowers, candles. You can also place colored eggs and a small cake in the hole.

Small wreaths can be used as edible egg coasters. If you put grass in the middle of such a wreath and plant a small hen or chicken, you get a pretty one.

Traditional recipe for making an Easter wreath

The Easter wreath is a symbol of rebirth. The recipe for its preparation is quite simple, but it requires special attention. It is believed that Easter cakes and other pastries absorb the energy of the one who cooks. Therefore, it is necessary to prepare a wreath with bright thoughts and prayer.

To prepare the simplest version of this symbolic Easter table decoration, you will need:

500 g flour;
a pack of dry yeast;
50 g granulated sugar;
250 g of milk;
1 egg and 1 egg yolk;
75 g sl. oils;
80 g raisins.

Knead a soft dough from flour, milk, yeast, eggs, sugar and butter, add raisins to it and leave for 50-60 minutes in a warm place to rise. As soon as the dough rises, knead it again and divide into 4 parts. Roll a tourniquet from each piece of dough.

Weave a braid from three bundles and wrap it in a wreath. With the fourth tourniquet, wrap the wreath in a circle. Coat the product with egg yolk, place on a greased baking sheet and leave for 15–20 minutes to prove. Place the wreath in the oven, preheated to 200 degrees, and bake for 40 minutes.

Put the finished wreath on a dish, place the sprouted watercress or wheat, flowers inside, lay the dyes.

Easter flower with nuts and candied fruits

An Easter wreath can also be made in the form of an elegant flower, because Easter is a holiday of the rebirth of life. This flower is also called "Easter flower", or "Easter nest", because this pastry is very similar to a nest with brightly colored eggs inside. However, you should not bake an Easter wreath from the many available options for cake dough: the recipe for its preparation is classic, with yeast.

This test will require:

50 g yeast;
0.5 tbsp. milk;
3 eggs;
75 g granulated sugar;
100 g sl. oils;
1/4 Art. rast. oils;
salt to taste;
450 g flour.

For the filling, the following components will be needed.

And for the preparation of the glaze, use 100 g of icing sugar and 2 tbsp. l. lemon juice. The product is baked from rich yeast dough. To prepare it, grind the yeast with 1-2 tbsp. l. granulated sugar and diluted with warm milk. Add a little flour and stir to form a thin dough. Leave the resulting dough warm for 15 minutes, covering with a napkin.

When the dough comes up, add warm butter, eggs beaten with sugar, salt and add flour little by little. When the dough stops sticking to your hands, add vegetable oil along with the last portion of flour. Put the kneaded dough in a bowl and leave for another 20-25 minutes. in a warm place.

Then the dough must be gently kneaded again and rolled into a rectangle. Grease it with butter, sprinkle with sugar, poppy seeds, raisins and candied fruits. We fold the rectangle into a roll. Put the roll on oiled parchment and roll it into a ring. To prevent the joint from being visible, you can cover it with a decoration made from the remains of the dough.

Use scissors or a knife to make external cuts around the entire circumference and transfer the flower along with the paper to a baking sheet, where it should stand for 15 minutes before planting in the oven. The flower is baked at a temperature of 180 degrees for 30–35 minutes. In 10 minutes. until the end of baking, grease the product with a beaten egg. We take out the finished flower, sprinkle with water and cover with a napkin.

To prepare the glaze, mix the icing sugar with lemon juice until the consistency of thick sour cream and pour the mixture over the cooled baked goods. When the glaze has set a little, you can start decorating. To do this, you can use sprinkles, candied fruits, marmalade, nuts, etc.