Easter Wreath




Rating: 3.74 / 5.00 (90 Votes)


Total time: 1 hour

Ingredients:


















Instructions:

For the Easter wreath, first pour a strong shot of rum over the finely chopped fruit and almonds and leave to infuse.

Pour lukewarm milk into a bowl. Crumble the yeast and stir in together with granulated sugar. Dust with a little flour and let rise, covered, until cracks appear on the surface of the steam.

Pile up remaining flour, add yolks, egg, melted butter and dampfl in the center and flavor with salt, vanilla sugar and a strong pinch each of cinnamon and cloves. Knead by hand (or in a food processor) until smooth. Cover with a cloth and let rise in a warm place without drafts for at least half an hour.

Then incorporate the marinated fruit and knead well again. Divide the dough into 2 or 3 parts and form each into rolls.

It is best to butter a suitable springform pan with an inner ring (or line a baking sheet with baking paper). Braid or twist the dough rolls together into a braid and place in the pan or place on the pan in the shape of a wreath. (If the wreath is baked on a baking sheet, you may want to place a smaller round, ovenproof dish, pot, etc., coated on the outside with melted butter, in the center so that the wreath does not run into each other during baking). Let rise again for a good half hour.

Preheat the oven to approx. 170-180 °C. Brush the Easter wreath with egg or egg white and bake for about 40-50 minutes until golden brown. Decorate as desired with

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