Easter wreath not with sweet stuffing. Recipe for a delicious treat for Easter

This pastry can become a real decoration of the Easter table. In the middle of the Easter wreath, you can lay eggs like in a basket, and decorate the wreath with different flowers from sugar mastic. The advantages of the Easter wreath also include great taste, lung air dough and variety of toppings. Both adults and children will like this treat.

If you have never tried baking yeast dough then this recipe will work for you too. We have tried to make it as detailed as possible. Try it.

To make an Easter wreath you will need:

• 7 g dry yeast for dough (or 30 g raw)
• 600-800 g flour
• 250 ml milk
• 3 eggs
• 300 g sugar
• 100 g butter
• 2 tsp vanilla sugar
• 150-200 g dried apricots
• 150-200 g prunes
• 150-200 g raisins

For sugar paste:

• 1-2 cups powdered sugar
• ¾ cup dry milk
• 0.5 cup potato starch
• ¾ cup condensed milk
• 3-4 st. spoons of lemon juice

Mastic can be replaced with traditional icing for this holiday, made from egg whites whipped with sugar.

Warm up the milk a little. It should be warm, but not hot.

Add dry yeast to milk for dough.

Gradually introduce half of the flour to make a dough, like on pancakes. It is recommended to sift the flour immediately before adding it to the dough in order to remove lumps, possible debris and make it more airy.

Mix well and put in a warm place. It can be a slightly heated and turned off oven, a cup with hot water, which will need to be changed periodically, or a place next to the radiator. In the latter case, the pan must be turned from time to time the other side.

The dough should roughly double in size or even begin to settle a little. This may take about an hour, depending on the temperature in which.

Separate the yolks from the whites. Beat the yolks with sugar, add vanilla sugar.

Beat egg whites separately with a pinch of salt until stiff peaks form.

Knead the butter thoroughly (do not melt!).

When the dough is ready, add beaten yolks to it, mix.

Add softened butter, mix.

Add whipped egg whites.

Mix thoroughly.

Now gradually add the remaining flour and begin to knead the dough.

A well-kneaded dough should not stick to your hands by the end of this process. If it sticks, then add a little flour.

Now the pan needs to be put back into heat and covered with a towel or lid. We select the pan, taking into account the fact that the dough will increase at least twice more.

The rise time of the dough depends on the quality of the ingredients and the temperature at which it stands. Usually it is 1-2 hours.

When the dough rises, we again briefly knead it with our hands and leave it to rise a second time.

Preparing the stuffing:

You can experiment with fillings, add different nuts, fruits, candied fruits. I chose raisins, dried apricots and prunes. All this must first be washed and dried.

Cut dried apricots and prunes into small pieces.

We form the Easter wreath:

We are waiting for the dough to rise a second time.

Divide the dough into three equal parts.

We roll each part into a strip about 10 × 50 cm in size.

Place a filling on each strip. The thicker the layer of filling, the more difficult it is to form a wreath (and this may adversely affect its appearance), but the tastier the baking will be.

Roll up each strip.

And securely fasten the edges.

Of the three rolls, you need to form a pigtail, as in the photo, or simply twist it with a tourniquet, as you prefer.

Then we connect the edges into a ring and put it on a baking sheet, previously covered with baking paper or greased with oil. Keep in mind that the dough will double in size.

We put a refractory form in the middle of the wreath (this is done in order to get a recess in which you can then put eggs).

Bake in a preheated 180° oven for 35-40 minutes. When Easter wreath baked, it needs to be allowed to cool, covered with a towel. Serve to the table, laying eggs in the recess.

An Easter wreath can also be decorated with icing of egg whites beaten with sugar or covered with sugar mastic.

Making sugar paste

This recipe is good because it is suitable even for beginners.

Mix in a bowl powdered milk(¾ cup), powdered sugar (¾ cup) and condensed milk (¾ cup).

Mix thoroughly until smooth, add lemon juice (1 tablespoon) and mix again.

We cover the table with powdered sugar, spread the resulting mass on it and knead with our hands, gradually adding powdered sugar. When the mastic stops sticking to your hands, you can add a little potato starch. The mastic should be elastic, but at the same time soft, like plasticine. If it is hard, then add a little more lemon juice, if it is not elastic enough, then you can add powdered sugar or potato starch.

The color of the mastic is beige, close to white. This can cover the entire Easter wreath. A large sheet can be rolled out on a table sprinkled with powder or starch, or between tight plastic bags greased with sunflower oil. The sheet should not be too thin, a thickness of three to four millimeters is enough.

I like the second method better, as it is easier to take a rolled sheet from the table so that it does not tear, and it is easy to cover and smooth the wreath.

To get colored mastic, add to it food coloring. You can, for example, paint over cocoa, beet or carrot juice.

To form flowers from sugar mastic, figurines, it would be nice to have convenient tools, for example

From small pieces of colored mastic, you can make leaves or roses. It all depends on your fantasies and desires.

If you closed the cake, and the mastic was torn a little, then you can close the place with an additional piece of mastic, smoothing it with a soft wet brush.

You can store the finished mastic for several days and even a week if you close it tightly.

Mastic is very afraid of moisture, so you should not store pastries decorated with it in a room with high humidity.

If you want the mastic to shine, cover it with a soft brush with a mixture of honey and vodka (1/1). The vodka will evaporate very quickly, and the honey will remain shiny on the mastic.

So the main decoration of the Easter table is ready. Happy Easter to you!

Recipe for making an Easter wreath and bunnies from yeast dough. In order to decorate the Easter table, you can cook interesting pastries - an airy wreath with a triple filling of dried fruits (in our case, dried apricots, dates and raisins), as well as Easter bunnies. The younger members of the family are always satisfied with such pastries. Moreover, the filling, for a wreath, can be varied - nuts, dried fruits, candied fruits or dried berries. The dough is made from yeast, milk, eggs and butter. You can decorate pastries in different ways, but the simplest is to sprinkle with a decorative decoration for Easter cakes.

Compound:

200 ml. warm milk (1 glass);

60 - 70 g butter;

4 tbsp. spoons of sugar;

1 teaspoon of salt;

1 teaspoon dry yeast;

3 eggs (2 for dough + 1 for brushing)

550 - 600 g flour;

80 g dried apricots;

80 g raisins;

80 g dates (pitted);

2 tbsp. spoons of sugar water (for lubrication);

Decorative decoration for Easter cakes.

How to cook:

Warm up some milk in advance in the microwave and melt the butter. In a large bowl, knead the dough. Mix together: warm milk, melted butter, sugar, salt, eggs and yeast. Leave the dough in a warm place until the yeast becomes active and a characteristic foam appears on the surface.

Then start injecting into the dough in small portions flour. Do not pour in all the flour at once, as, during kneading, your dough may take a little more or less flour. Ready dough should not be oversaturated with flour, it should turn out elastic and easily come off your hands.

Cover the dough cling film or with a damp towel and leave to proof in a warm place for one hour. I traditionally leave the dough in a slightly warm oven.

While the dough is rising, prepare the dried fruits for the filling. I have dried apricots, raisins and dates on hand - you can take what you have (dried fruits, nuts, candied fruits). Wash dried fruits in warm water and pat dry with paper towels. Cut the dried apricots into small pieces with a knife. Just leave the raisins as a whole, and separate the dates from the stone and chop them just as finely.

Turn the risen dough out onto a floured surface and lightly knead. Divide into two unequal parts.

Cover the smaller one with cellophane and set aside. Divide most of it into three equal ones - these will be rolls for a wreath. Take one ball, roll it into a long sausage (about 50 cm). Using a rolling pin, roll out a wide strip (about 7 - 10 cm.). Spread the filling in the center, for example, dried apricots.

Then roll it up and pinch the seam tightly.

Thus collect all three rolls. As a result, you should get three long rolls with different fillings.

Weave a tight braid from these rolls, and pinch the edges tightly with your hands. Roll the braid into a wreath so that there is space in the middle.

Prepare a convenient baking dish and grease it with oil (butter, vegetable). You can prepare a regular baking sheet for baking, evicted with parchment. Carefully transfer the wreath to the mold, cover with cellophane and put in a warm place for another 20 - 30 minutes, for proofing.

In the meantime, work on the delayed part of the test.

From it you can form small Easter bunnies (cranes). To prepare such buns, you need to collect very dense balls of dough, without air bubbles. You can collect balls in different ways, as it will be more convenient for you, the main thing is that as a result you get round and very dense dough pieces.

Transfer the prepared balls to a small baking sheet lined with parchment. Cover the dough with cellophane and leave in a warm place for 20 minutes.

Preheat the oven to 180 degrees.

In the meantime, the wreath has already been infused and needs to be greased with a beaten egg.

Place wreath in preheated oven for 20 minutes and bake until golden brown.

While the Easter wreath is baking, prepare the bunnies for baking. Using scissors, cut out the ears and pull them up a little, and use a stick to squeeze out the eyes on the muzzle. With your fingers, press the ball on the sides to visually separate the head from the torso. Brush the bunnies with the remaining beaten egg. Buns are baked in the same way, at 180 degrees for 15 - 20 minutes.

Ready hot pastries grease with sugar solution and decorate with a decorative decoration for Easter cakes. Easter wreath and bunnies are ready!

On the Easter table in holidays for your guests, you can supply not only cottage cheese easter. For example, bake a fragrant and beautiful Easter wreath, the recipe with photos is presented in this issue. Baking will look spectacular with protein glaze and sprinkles. In the center of the baked dough ring, you can put colored Easter eggs.

recipe with photo of butter yeast on yeast and yolks with honey

A yeast dough ring can be made from a braid or a roll that can be stuffed. As a filling, you can use steamed poppy seeds, raisins, nuts, chocolate, dried apricots or prunes.

Baking according to the recipe is obtained with a bright and crispy crust on the outside, and inside it will be fragrant and tasty, slightly moist, like a bun. This wreath is very tasty when warm, so I do not recommend preparing it in advance.

Ingredients:

• fresh yeast- 22 g,
• honey 10-15 g,
• milk - 175 ml,
• chicken yolks- 2 pcs.,
• Orange juice(freshly squeezed) - 30 ml,
• lemon zest to taste
• salt,
• sugar - 5 tbsp. l.,
• butter 60 +30 g,
• sour cream - 2 tbsp. l.
• flour 340-400 g,
• raisins 50-70 g,
• hazelnuts to taste.

Cooking process:

The key to successful rich baking is always good and fresh yeast. For Easter cakes and pies, I use pressed yeast, they always come out with an excellent result.

Be sure to remove the ingredients for the Easter wreath from the refrigerator in advance so that they come to room temperature.

Throw crumbled yeast into a bowl with warm milk, and add three tablespoons of flour to them and add honey or sugar (1.5 tbsp. L). Leave the mixed dough to increase in volume, covered for 20 minutes, the yeast is activated during this time.

Whisk chicken yolks with sugar and a pinch of salt.

Then add sour cream and freshly squeezed orange juice to the yolk mass.

Enter the approached dough into egg mass.

Add the sifted flour in small portions and knead the dough with a silicone spatula.

Flour when kneading an Easter wreath may take a little more than in the recipe, the main thing is not to overwork the dough. At the exit, your dough should remain soft and not very sticky to your hands. Knead the dough for 7-10 minutes, and then grease the sides of the bowl with vegetable oil and cover it.

Leave the dough for the Easter wreath in a warm place for one hour. Knead well enough dough, add melted butter. Stir again, add a handful of raisins to it. Pre-soak the raisins in water or aromatic alcohol, then squeeze and blot with a napkin. Let the dough come up again, covering it with a towel, put it in a warm place for 45 minutes.

Now you will need some flour (70-100 g) to roll out a rectangular layer of dough on the table. Lubricate a thin layer of yeast with melted butter and roll it up. If you want to make this wreath with additional filling, then add it before twisting onto the dough.

Roll up the roll with a wreath, connecting its ends, transfer to parchment.

Use scissors to make cuts, almost to the base of the wreath. Turn each piece of cut dough into a horizontal position, as if opening the petals of a flower.

Place the yeast flower wreath in the switched off oven for 30 minutes to proof. It has slightly increased in size. Lightly beat the egg with a fork and brush gently on top, sprinkle with lightly crushed hazelnuts.

AT hot oven(temperature 180 degrees) the Easter wreath will spend 40-45 minutes before being fully cooked. Easter baking turns out to be a beautiful golden color, it smells deliciously of hazelnuts, and when you bite, the cake crunches appetizingly. Send the roll to a wire rack to cool.

Easter wreath can be covered with sugar-protein glaze, or just use powdered sugar.

Holy Easter is approaching, which means that soon, our table will once again fill with a huge variety. So, many have a tradition of preparing an Easter wreath from yeast sweet dough. Easter eggs are laid in the center of such a wreath, of course, if you make a larger hole in it in advance. The picture is more than festive. There are a huge variety of types and methods for preparing this pastry, but I will tell you about the “pigtail wreath”, in each weave of which there is a filling that is not similar to the previous one. And we will complement all this beauty with lemon impregnation, which, spreading over the top layer, will fall into the most hidden corners and thereby make our pastries very tender and juicy. So, let's get acquainted with baking and start cooking.

Ingredients:

• milk - 250 ml;
• granulated sugar - 2 tablespoons (to taste);
• chicken egg - 1 piece;
• dry yeast - 10 grams;
• vegetable oil- 2-3 tablespoons;
• Wheat flour- 500 grams (100 grams);
• salt - a pinch;
• filling - to choose from (3 types);
• butter - for lubrication;
• lemon - 1 piece;
• powdered sugar - 50 grams.

• total cooking time: 2 hours.

How to make an Easter wreath from yeast dough:

1. Cooking dough. In general, keep in mind that any Easter baking must be prepared using the steam method. But this way of making yeast dough will be very fast: warm milk, granulated sugar, salt and a little flour - mix it all until smooth. After, add dry yeast to the main ingredients. About 10 minutes after you left the dough in a calm state, a yeast cap forms over it, which you can see in the photo.

2. The next step is to send chicken eggs, vegetable oil and wheat flour. After adding each of the ingredients, stir the contents of the bowl. I added more flour because you will need it to dust your work surface as well, so don't use all of it at once. As soon as the dough becomes tender, but stops sticking to your hands, the dough is ready.

3. You can leave the dough for 1 hour, in a warm and dark place. But after half an hour it rose great for me - to speed up the process, I put a large bowl of warm water from below.

4. Such a dough was waiting for me, after the specified time.

5. Finished yeast butter dough I divided it into three equal parts, rolled each of which, and laid out the filling in the center. In the first case. It was jam with starch (which will keep the jam from leaking out, note using a liquid filling).

6. In the second case, it was chocolate.

7. In the third case, food poppy served as a filling.

8. As soon as the filling was in place, we closed each of the layers by pinching the edges. Then, remembering our childhood skills, we wove a pigtail out of them, the ends of which were connected to the beginning, thereby forming a kind of wreath.

Such a creation went to a preheated oven for 35 minutes, at a temperature of 200 degrees. First, I baked the bottom (about 15 minutes until it turned golden), then the top - 20 minutes.

9. I smeared the finished Easter wreath with a small amount of butter (which is optional, but desirable).

10. Lemon juice squeeze to powdered sugar and mix. You can even beat to make the mass whiter. We water the Easter wreath with the finished mass. Then, let the cake soak and after cooling, serve it to the table. Don't forget that cutting yeast baking, when hot, you will face not only difficulties, but also an unattractive appearance.

Enjoy your meal!!!

Sincerely, Julia.

Yeast Easter wreath - extraordinarily tasty and beautiful pastries. A coiled braid of dough into a wreath with a triple filling is an attractive design and bright taste will appeal to both adult gourmets and small sweet tooth.

Easter wreath recipe with photo step by step

As a filler for this baking, you can use the most various fillings. Raisins, dried apricots and prunes are perfectly combined with each other. Instead of any of these ingredients, you can use in one strip finely crushed walnuts. Also, a great taste is obtained with the addition of boiled condensed milk or any thick jam.

Sugared cottage cheese is also perfect, which can be supplemented with a small amount of raisins.
If you want to get 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 readers of the site We will tell and show good recipes step by step:

how to make a wreath for easter from sourdough 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.

Filling Ingredients:

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

Cooking process:

Cow's milk must be heated to a warm, but not too hot state. Pour a measured amount of fast-acting dry yeast into it. A liquid with too high a temperature can destroy them, which is why the dough does not rise.

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

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

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

Separately, combine chicken eggs and the remaining sugar.

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

Add melted room temperature margarine. You don't need to unravel it.

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

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

During this time, it should be kneaded 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 flattened on the work surface, turning it into a rectangle. Pre-washed and dried raisins should be poured onto it, retreating a centimeter from the edge.

Stretch the second part of the dough with your hands into a rectangle. Put chopped marmalade on it.

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

Pinch the edges of each rectangle tightly so that the filling does not leak out during cooking.

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

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

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

How to make a wreath for Easter from dough with three fillings with your own hands for readers good recipes Marina told the recipe and photo of the author.