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Easter wreath pastry

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16 servings
3 hours 15 min

Eggs - 1 pc., Sugar - 50 g, Salt - 0.5 tea liters, vanilla sugar - 7 g, dry yeast - 4 g, Milk - 150 ml, Ryazhenka - 75 ml, Butter - 50 gr, Wheat flour - 400 gr, Zucaty - 140 gr, Butter - 20 gr, Sugar - 15 gr, Eggs - 1 pc., Milk - 1 tbsp, Powdered sugar - 80 gr, Lemon juice - 0.5 tbsp, Egg whites - 0.5 pcs.

How to make pastries Easter wreath? Measure the necessary products. Remove the mummer from the refrigerator in advance so that it warms up to room temperature. Lightly heat the milk. Take wheat flour at least the highest grade.

Sift the flour into a wide bowl with high sides to enrich it with oxygen. Thanks to this, the dough will rise better, and the pastries will be lush and airy.

Do the opara first. Add sugar and flour for it from the total amount. In a bowl, combine the yeast, 1 tsp sugar and half (75ml) warm milk. Mix everything well.

Pour in 35 grams of sifted flour, stir with a whisk until the lumps are gone.

A homogeneous mass of the consistency of liquid sour cream should be obtained. Cover the bread with a light towel and leave for 15-20 minutes to lift.

Melt the butter in the microwave or on the stove and cool a little.

In a deep, voluminous bowl, whisk the egg with the sugar, salt and vanilla sugar until combined.

Pour in the remaining slightly warm (not hot!) Milk, mix.

Opara increased in volume, numerous bubbles appeared on the surface.

Add the steam to the egg-milk mixture, stir slightly.

Pour in the mummer, mix.

Add the melted butter, mix.

Pour in the sifted flour, toss the dough first with a spoon. Do not pour out all the flour at once, it may need less than the specified amount.

The dough is still very viscous. Pour the rest of the flour in small portions, while stirring the dough. It is very important not to add excessive amounts of flour so that the dough does not turn out too cool.

Use your hands to knead the dough. It turns out to be homogeneous, soft, not sticky to the hands. Cover the bowl with a towel and leave in a warm place to lift for 60-90 minutes. .

The butter for the filling should be soft, so leave it at room temperature beforehand. Raisins or crushed dried fruits can be used instead of candied fruits. They must be washed well in advance, soaked in water if necessary, dried and finely chopped or crushed in a blender.

The dough came up, increasing in volume 2. 5 times.

Gently wash the dough, put it on a table sprinkled with flour. Roll the dough into a rectangular layer about 0. 5cm thick. Brush the dough with soft butter and sprinkle evenly with sugar.

I cut candied fruits into smaller pieces. Spread candied fruits over the entire surface of the dough layer.

Roll the dough in length into a roll.

Roll the roll into a ring and gently transfer to a baking sheet lined with parchment. Pinch the ends of the roll.

With a sharp knife, cut the ring into the 4 part, without cutting to the end.

Then cut each part into another 4 segments, also without cutting to the end. This will result in 16 segments.

Gently lift the lying cut parts of the dough and unfold in opposite directions so that the slice is on top. It turns out, as it were, a heart shape, similar to a teddy bun. And outwardly, the pie resembles a wreath.

Repeat the same steps for all test segments. Cover the future cake with cling film or a light towel and leave to stand for about 20 minutes.

From the egg, designed to lubricate the pie on top, separate half the protein for the glaze. Lightly whisk the rest of the egg with the milk until smooth.

Using a culinary brush, brush the cake before baking with a beaten egg.

Bake the Easter wreath pie in the oven preheated to 180 With the oven 25-30 minutes until rosy. Be sure to take into account the peculiarities of your oven when choosing the mode and cooking time. Cool the finished pie on a grill.

If desired, you can additionally decorate the pie with glaze.

Sift the icing sugar to remove any possible lumps.

Whisk the egg white with a fork until smooth.

Pour in the icing sugar, stir.

Continue to rub the mass, while adding lemon juice dropwise. The consistency of the glaze should be fluid. If the glaze is thick, add more lemon juice. If, on the contrary, liquid, pour sugar powder.

Decorate the completely cooled pie with icing. Leave for a few minutes to let the icing dry.

Cut the pie into portions and serve to the festive table. Enjoy your meal!