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Festive wicker
1 serving
Knead the cool dough and put for 90 minutes in a warm place to increase in volume. From the dough, roll nine flagella of the same thickness and length and weave braids from them: one of four, one of three and one of two harnesses. Put the wickers in a baking sheet greased with butter in this way: first put the wicker of four tows and grease it with egg yolk; on it - a wicker of three harnesses, lubricating the surface also with egg yolk, and put a wicker of two harnesses on top. Put the product in a warm place, allow proofing, grease with egg yolk, sprinkle with sand sugar and chopped almonds.
Knead the cool dough and put for 90 minutes in a warm place to increase in volume. From the dough, roll nine flagella of the same thickness and length and weave braids from them: one of four, one of three and one of two harnesses. Put the wickers in a baking sheet greased with butter in this way: first put the wicker of four tows and grease it with egg yolk; on it - a wicker of three harnesses, lubricating the surface also with egg yolk, and put a wicker of two harnesses on top. Put the product in a warm place, allow proofing, grease with egg yolk, sprinkle with sand sugar and chopped almonds.
butter - 120 g, salt - 1 teaspoon, almonds to taste, lemon - 0.5 pcs., yolk - 2 pcs., sugar - 100 g, milk - 250 g, yeast - 20 g, flour - 500 g, raisins - 100 g
