Easter wreaths with candied fruits. Easter wreath Butter wreath for Easter

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

Separately, a few words about yeast dough (), which I use for baking most often. Absolutely any pies, pies and buns made with this magical dough, which contains no water, no milk, no kefir, turn out fabulously tasty, aromatic, airy and tender.

Fillings for an Easter wreath can be almost any dried fruit or a mixture thereof (for example, Amosov paste), chopped nuts, poppy seed paste, marzipan, cottage cheese, thick jam or marmalade, chocolate paste or grated chocolate, custard, praline... I chose dried apricots , prunes and walnuts with sugar.

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

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 the dish step by step with photos:

To prepare an Easter wreath, we will need the following ingredients: premium wheat flour, medium-fat sour cream (I use 20%), medium-sized chicken eggs (45-50 grams each), refined vegetable oil (I use sunflower) oil, salt, sugar and quick-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 a little sugar. To grease the dough, 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 sugar icing, which is made with powdered sugar and lemon juice.

First of all, let's prepare the yeast dough. It’s more convenient to do all this in a bread machine or dough kneader, but kneading it with your hands is very easy and simple (you can see how to knead it by hand in the recipe for pies with fish). Depending on the model of the bread machine, the ingredients can be placed in two types: first liquid, then bulk and vice versa. I have the first option. Pour vegetable oil (unflavored), sour cream into the bread machine container and break the eggs (carefully take 1 yolk and put it in a separate bowl - it will be needed later). Grate the zest of one lemon into a container.

Now add sifted premium wheat flour. I always use the same flour (Lida), so the grams are always the same. You may need more or less flour - it depends on its quality (moisture content of the product).

In my bread machine, the Dough mode provides for a kneading and proofing time of exactly 1 hour. But I don’t like it that way, because yeast dough needs at least 2 hours. That is why I recommend doing the following: set the Basic (3 hours) or French Bread (3 hours 50 minutes) program. The kneading begins: in the first program, the first knead lasts 10 minutes, and in the second - 15 minutes. This much time is enough to knead the dough well and get an elastic, but at the same time soft and tender bun. Literally 5 minutes from the start of kneading 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 elastic enough (that is, does not spread, but holds its shape well), stop adding flour. This is what my bun looked like after 6 minutes of kneading. Now leave the dough alone and let it rise. This will take approximately 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 by hand, knead it for 10-15 minutes, then cover the bowl with film or cover with a towel. Fermentation of the dough lasts in the heat for 2 hours. After 1 hour, lightly knead the dough, round and ferment again for another 1 hour.

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

We use pitted dried apricots and prunes (remove if any) - the ingredients indicate net weight. Wash the dried fruits and pour boiling water over them. Leave to steam for 15 minutes or until soft enough.

After this, drain the liquid, dry the dried fruits and cut 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 crispier. Chop the roasted nuts finely enough with a knife, then mix with a tablespoon of sugar. 3 fillings for the Easter wreath are ready.

When the dough rises, it will be airy and very tender. Turn off the program when the timer reads 1:10 (Basic and French bread). That is, we take out the dough 10 minutes before the assistant 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 to ensure that the baked goods rise evenly and bake evenly. Roll each piece into a ball and place on a plate, cover with film or a towel so that the surface of the dough does not dry out.

Now take one piece of dough and roll it out into a long and fairly thin layer. I deliberately did not measure the exact length, but offhand it was 45-50 centimeters. This yeast dough is not sticky at all, so you don’t have to dust your work surface with flour.

Then we wrap the dough with the filling into a tight rope, not forgetting to carefully seal the seam. We roll the workpiece around the table a little, further lengthening it.

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

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

I have long dreamed of baking a delicious table decoration for this holiday. So that this pastry on the table is special and unusual. But when that day comes, there are not enough hands. There is a lot to do, a lot of worries and obligations. This year it will be different - there will be an Easter wreath on the table. This is a wonderful, tender, airy and aromatic pastry with an amazing taste. You want to eat it, and not just with your eyes. I can already imagine how my guests break off a piece for 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 an Easter wreath.

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

Pour room temperature kefir 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 and stir a little.

Pour this mixture into the prepared dough.

Add vanillin and sugar.

Then add the sifted flour in parts.

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

Squeeze the raisins from the liquid and add to the dough.

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

Knead the risen dough thoroughly.

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

Roll each into a thin rope.

Weave them together into a braid.

Connect the ends together to form a wreath and place in a ceramic mold. Pre-lubricate it with vegetable oil.

Cover with a napkin and leave in a warm place for 15-20 minutes. Then, if desired, brush the top of the workpiece with the cracked egg. Place the pan in 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, brush with sugar syrup, then sprinkle with confectionery topping.

Happy Easter.

Bon appetit. Cook with love.

The central element of the Easter table is colored eggs. Along with Easter cakes, of course. But even without them, the red egg, symbolizing the Resurrection, the victory of Life over death, is the main semantic attribute of the holiday. Krashenki are placed on a beautiful dish. For the same purpose, special Easter braids (wreaths) are baked from fragrant butter dough.

These can be small ones, but more often they are still one large Easter wreath. The colored eggs are beautifully placed in the center of the braid. Sometimes a traditional Easter candle is placed in the center of the wreath.

The recipe for making Easter braiding is simple, but it requires special attention. It is believed that Easter cakes and other baked goods absorb the energy of the cook more than usual. And therefore, like all dishes on this holiday, bake a wreath with good, bright thoughts, bake it with prayer!

Cooking time: about 3.5 hours.

Ingredients

• 3-3.5 cups of flour (how much the dough will take)
• ¾ cup warm baked milk
• 140 grams of sugar
• 3 eggs
• 60 grams butter
• 1 teaspoon dry yeast
• a pinch of salt
• 100 grams of raisins

In addition, you will need 2 tbsp. spoons of water and 3-4 tbsp. spoons of powdered sugar.

You can add a variety of additives to the recipe to suit your taste: lemon or orange zest, nuts, candied fruits, and even chocolate pieces. In addition, you can replace baked milk with regular milk. And the dough itself can be kneaded either manually or using a food processor or bread machine. In this case, machine kneading of the dough in a bread machine (Binatone BM-2068) was used.

Preparation

First, pour the milk and melted butter into the bread maker bowl.



Scramble the eggs. Use a couple of tablespoons to brush the braid before baking, and add the rest to the liquid ingredients.



Add sugar there too.



Sift and add flour, as well as salt and yeast.



Select the “Yeast dough” kneading mode or select the manual setting and set the following indicators for the program: 14 minutes for the first knead, 20 minutes for rest, 10 minutes for the second knead and 1 hour for growth.
After finishing the first knead of dough, press pause and add the washed raisins.



In the recipe, the dough has a fairly high baking level, i.e. sugar, butter, eggs, and therefore it may take a little longer to prove, because the dough is “heavy”. Your job is to watch the dough grow from time to time. If it does not grow much in an hour, leave it for a while after the program is completed. It is necessary that it increases in size by two to two and a half times.



Divide the finished dough into three equal parts.



Roll each part into a long rope with a diameter of 2-2.5 cm.



Weave a tight braid into an Easter wreath from these strands.



Carefully roll this braid into a ring, place it on a baking sheet, cover with a clean towel and leave in a warm place to rise for 1.5 hours.



When the braid increases in size, brush it generously with beaten egg.



Bake the product at a temperature of 200 degrees. It is advisable to choose the convection mode - this way the Easter wreath will turn out perfectly rosy.
The braided cake will bake for about 30-35 minutes, but you still need to focus on the intense golden brown color of the crust.

Let the finished Easter wreath cool at room temperature, and then pour glaze on top of water mixed with powdered sugar. Or you can decorate the braided wire with the icing left over from decorating the Easter cakes.

The day after tomorrow is Easter and I’m back with a new recipe. Appetizing, rosy, fragrant and very tasty Easter wreaths with multi-colored candied fruits are a delicious holiday pastry. Just look how elegant they are: you can not only treat your family with braids, but also give them to friends and family!

I have described today’s step-by-step Easter baking recipe in more detail, so most likely there will be no additional questions when preparing the wreaths. I will touch upon only one point, which concerns the 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 zest, spices, or industrial or homemade liquid flavorings will help you make the dough even more aromatic.

In total, from the specified amount of ingredients used, 12 fairly large butter wreaths are obtained. If you want, you can reduce the proportions by half - then there will be 6 products. The finished baked goods will delight you with a crispy crust and a dense, elastic (like fresh lamb), but at the same time tender crumb. We store Easter wreaths in an airtight container or 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 the dish step by step with photos:

Sift (preferably twice) premium wheat flour into a bowl (I put the whole amount at once). Due to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will be removed. You may need a little less or more flour - it depends on its quality (in particular moisture content). That is why I would advise you 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 exactly fast-acting yeast - just dry (also 7 grams) or pressed yeast (you need 3 times more, that is, 21 grams) will work perfectly. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat 150 milliliters of milk with a tablespoon of sugar and dissolve the yeast in it. Make a well in the flour and pour lukewarm 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 dough mixer or bread machine, 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 a few hours before and leave to warm up on the table. You do not need to add the 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 quite a long time (at least 10, preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, quite dense and elastic. This is exactly the consistency we need, since the soft and too tender dough will make wreaths, but they will not be embossed. Form the dough into a ball and place it in a bowl. We put it in a warm place for 1 hour, after which we do a light kneading, re-rounding and again in a warm place for another 1 hour (steps 9-11). Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will be lost and there will be no Easter wreaths.

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

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

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

We knead it and divide it into 2 equal parts - each approximately 478 grams. We round each piece and 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 some space inside. We put the dough in the refrigerator - there it will wait in the wings while we work on the second piece.

We divide the bun that remains on the table into 6 parts of the same size - each weighs 80 grams (+/-1-2 grams). Why is it so important that the workpieces are the same in weight? First of all, they will need the same amount of time for both proofing and baking. Well, the aesthetic side is also important - the finished Easter wreaths will all be as if they were chosen.

An important step when preparing yeast baked goods is rounding the dough. Since the dough for this recipe does not stick to your hands at all, there is no need to additionally dust the work surface with wheat flour. Take one piece of dough and beat it into a flat cake with your palm several times to remove excess air. If you have little experience in working with yeast dough and forming the pieces takes a lot of time, cover the remaining pieces of dough with cling film to prevent them from becoming airy and crusty.

Turn the ball of dough over, seam side down, and round the future buns. It’s quite difficult for me to show the process without a video, but I’ll try to describe it. We squeeze our working palm, spreading our fingers, as if holding a large orange. Cover the workpiece with your 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 a little with 4 fingers, but without pressing.

In this way we will roll up all 6 blanks for future Easter wreaths. They turn out neat and smooth.

Since we tortured the dough, it needs to be given time to recover and relax - cover the buns with cling film and leave them directly on the table for 10-15 minutes. If you don’t give the pieces a rest, the dough will resist when rolling: you roll it out with a rolling pin, but it slides back.

When the cones have rested and even swollen slightly, we move on to the next stage. Using a rolling pin, roll out one ball of yeast dough into a square as thin as possible - ideally no more than 2 millimeters thick.

On the Easter table during the holidays, you can put not only Easter cottage cheese for your guests. For example, bake a fragrant and beautiful Easter wreath; the recipe with photos is presented in this issue. Baked goods will look impressive with egg white glaze and sprinkles. You can place colored Easter eggs in the center of the baked dough ring.

recipe with photo from rich yeast bread made with yeast and yolks with honey

A ring of yeast dough can be made from a braid or a roll into which the filling can be placed. As a filling you can use steamed poppy seeds, raisins, nuts, chocolate, dried apricots or prunes.

The baked goods according to the recipe will have a bright and crispy crust on the outside, and the inside will have an aromatic and tasty, slightly moist consistency similar to a bun. This wreath is very tasty warm, so I don’t 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 baked goods is always good and fresh yeast. For Easter cakes and Easter pies I use compressed yeast, it always produces excellent results.

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

Throw the crumbled yeast into a bowl of warm milk, add three tablespoons of flour and add honey or sugar (1.5 tbsp). To increase the volume, leave the stirred dough covered for 20 minutes, the yeast is activated during this time.

Whisk the chicken yolks with sugar and a pinch of salt.

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

Add the suitable dough into the egg mixture.

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

When kneading an Easter wreath, you may need a little more flour than in the recipe, the main thing is not to beat the dough too much. At the end, your dough should remain soft and not very sticky to your hands. Knead the dough for 7-10 minutes, 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. Punch down the dough that has risen well enough and add melted butter. Knead 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 rise again, cover it with a towel, and put it in a warm place for 45 minutes.

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

Roll the roll into a wreath, connecting its ends, and transfer to parchment.

Using scissors, make slits 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 turned off oven for 30 minutes to proof. It has increased slightly in volume. Lightly beat the egg with a fork and brush gently on top, sprinkle with lightly crushed hazelnuts.

In a hot oven (temperature 180 degrees), the Easter wreath will spend 40-45 minutes until fully cooked. Easter baking turns out to be a beautiful golden color, smells delicious of hazelnuts, and when you bite into it, the cake has an appetizing crunch. Place the roll on a wire rack to cool.

The Easter wreath can be coated with sugar-white glaze, or just use powdered sugar.