Easter wreath with his hands fairly easy to cook.After all, it is only necessary to knead the biscuit base and show creative imagination in the process of modeling.
Easter wreath: products for test
- active yeast - thirty-five grams;
- milk three percent - a faceted glass;
- wheat flour - four full cups;
- sunflower oil - six full big spoons;
- butter - two large spoons;
- chicken eggs - two large;
- sugar - ½ of the glass tumbler;
- salt - one small spoon;
- black seedless raisins - two hundred grams.
Easter wreath: kneading pastry recipe
For kneading a dough bases, it is desirable to take a broad metal container and pour in to a three-percent milk.It is worth remembering that the dilution of active yeast liquid, be sure to warm up before the pair status.Thus, you want to pour warm milk ½ cup sugar part faceted, table salt, 260 grams of wheat flour and thirty-five grams of yeast.All the ingredients necessary to mix well, then cover with a clean towel and put next to the battery.
After Opara swells, it is necessary to add the beaten eggs, melted in a steam bath butter and flour residue.Dough for the Easter wreath better kneading is not very cool.The ideal situation would be one texture that is slightly sticks to the hands.After preparing the foundations required her to lay back in a large bowl, cover with a clean cloth and leave to the side for three or four hours.
Easter wreath with his own hands: the process of preparing the filling
Black seedless raisins should be well clear of debris, and then pour boiling water and soak in it for about an hour.After that dried fruits should be thoroughly washed with hot water, put in a bowl of a blender and grind to a thick sweet pulp.
Easter wreath with his own hands: the formation of dishes
oparnoe When the dough comes, it must be divided into two halves and roll into two sheets.The surface of both layers is required to lubricate copiously melted butter, using a thick brush cooking.Then, two sheets of dough should spread thinly crushed raisins, which is further recommended to sprinkle a little sugar.
After all of the action from fancy pieces of bases needed to turn in a tight roll and a long (about the length - forty centimeters thick - six centimeters).To form of the resulting sausage roll Easter, they need to twist with each other and put the wheel on a large baking tray, smeared with oil.
Easter wreath with his own hands: heat treatment and serve to the table
Bake a festive dessert in the oven for about half an hour is recommended.Above you can decorate a wreath of boiled chicken eggs, frosting, whipped protein, candied fruits, nuts, and so on. D. Serve the dessert to the table is entirely desirable.Together with strong tea.
