Easter Wreath Pie (Roll with Nut Filling)
by Editorial Staff
I offer a recipe for Easter cake in the form of a wreath for those who love something original and unusual. I took this recipe for a yeast dough roll with a nut filling from the collection of the food technologist Yulia Lelikova “The best Easter recipes”.
Ingredients
For the dough:
- Milk – 150 g
- First category egg – 1 pc.
- Butter – 30 g
- Fresh pressed yeast – 12 g
- or dry yeast – 4 g
- Flour – 310 g
- Sugar – 50 g
- Salt – 5 g
- Butter or vegetable oil – for greasing the mold
For filling:
- Walnuts – 250 g
- Sugar – 75 g
- Milk – 60 g
- Butter – 60 g
- Egg – 1/2 pc.
- Cocoa powder – 5 g (1 teaspoon)
- Ground cinnamon – 1.5 g (1/2 teaspoon)
For decoration (optional):
- Glaze (fondant)
- Confectionery dressing
- Rhubarb, freeze-dried, chopped
- Dried rose petals
Directions
- Knead the yeast dough in a safe way. To do this, first heat the milk to a slightly warm state (30-35 degrees). The butter should be softened.
Dissolve yeast in warm milk. - Sift flour. From the total amount of flour, set aside 1 tbsp with top. Add salt to the rest of the flour, mix and make a depression in the flour.
- Shake the egg with sugar and pour into the well in the flour.
- Add milk with dissolved yeast there.
- Mix well.
Lastly, add and stir in soft butter. - Pour the deferred flour on the table, put the dough on the flour. Knead the dough with your hands. At first, the dough will stick to your hands and the table, but try not to add flour to the dough, it is better to use a scraper and lightly dust your hands with flour.
- Over time, the texture of the dough will change, the dough will become less sticky and easier to work with.
Round the dough and transfer to a lightly oiled bowl. Grease the dough with butter on all sides. Cover with cling film, make a couple of holes in it. - Leave the dough in a warm place (for example, in an oven with a light bulb on) for 2 hours to approach. During this time, do one workout (after 1 hour 20 minutes).
- To prepare the filling, wash, dry and grind the nuts in a blender. The nuts should be finely ground, but not into flour.
- Mix chopped nuts with sugar, cinnamon and cocoa powder.
- Boil the milk and butter.
- Pour milk and butter into the nut mass.
- Add a slightly beaten egg there.
- It is best to roll out the dough to form a wreath roll on a cloth so that the dough does not stick: spread a clean, dry linen or cotton towel on the table, sprinkle the towel with flour. You can roll out the dough and just on the table, dusty with flour.
Roll out the dough into a rectangular layer 1-2 mm thick (I have a rectangle of dough measuring 43×49 cm). - Put the filling on the dough and distribute, leaving 2-3 cm free on one side. Roll up the roll. Moisten the edge of the dough with water and pinch. Cut off the edges of the roll on both sides.
- The best way to bake the roll is in a metal or silicone cake pan with a hole in the center. There is no need to lubricate the silicone mold. The metal form must be well greased with butter, butter or vegetable.
Place the roll in the prepared form with the seam up, if you plan to turn the finished roll. If not, lay the roll seam down.
Leave the roll in the form in a warm place and wait until it doubles in volume (1 hour 20 minutes).
- 10 minutes before the start of baking the cake, turn on the oven and heat to 170 ° C.
Bake a roll with nuts at 170 ° C for 30-50 minutes. I had to cover the roll with parchment, because after 20 minutes it was already well browned on top. Check the readiness of the roll with a wooden stick. - Allow the finished roll to cool slightly, then remove the mold. Cover the roll with a napkin and leave for 3 hours.
- Turn the Easter Wreath roll onto a plate and brush with icing or fondant.
- Decorate the Easter Wreath cake with pastry sprinkles or other food decor (I garnished with dried rose petals and freeze-dried rhubarb).
Bon Appetit!
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