Yeast Wreaths for Easter
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 175 ml milk
- 75 g butter
- 450 g wheat flour
- 1 pack dry yeast
- 75 grams sugar
- 1 packet vanilla sugar
- 1 sachet flavor, (finesse grated lemon peel)
- 1 pinch (s) salt
- 150 g crème fraîche
For painting:
- 1 medium egg yolk
- 1 tablespoon milk
- Hail sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Warm the milk and melt the butter in it. Mix the flour with the yeast. Add the remaining dough ingredients and the lukewarm milk-butter mixture and knead everything well. Cover the dough and place in a warm place for about 40 minutes.
- In the meantime, cover the baking sheet with parchment paper and preheat the oven to 180 ° C.
- Knead the risen dough briefly on a lightly floured work surface and divide it into 12 equal pieces. Shape each piece into a 30 cm long roll, wrap 2 rolls around each other and place on the baking sheet as a wreath.
- Whisk the egg yolk and milk together, brush the wreaths with it and sprinkle with a little sugar. Let rise on the baking sheet for another 10 minutes, then bake for 20 minutes.
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