Easter wreaths with candied fruits

In her youth, she was terribly afraid to take up the preparation of Easter cakes. With interest and bated breath, I watched the process as my grandmother and mother cooked. Three basic rules for making muffins that my grandmother shared with me:

1. Products for making holiday baked goods must be of the highest class (you cannot save money). Quality yeast, flour, eggs and butter are the key to a successful result.

2. Pure thoughts, good mood.

3. Before starting to cook and before sending the cakes to the oven, the grandmother read a prayer.

4. Lack of drafts, loud conversations and other noises in the kitchen.

Whether thanks to these rules or experience, but she never had a case that the cake failed.

So I gradually began my journey to more serious baking with wreaths, rum babas and muffins. These pastries are simpler to perform, but just as tasty and interesting. I hope the recipe will come in handy for young hostesses who are just starting their culinary journey.

Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.

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Ingredients:

Wheat flour - 520 grams

Milk - 150 ml

Sugar - 80 grams

Salt - 0.5 tsp
Butter - 100 grams
Egg - 2 pcs.
Yeast - 7 grams

Vanilla sugar - 9 grams

Additional ingredients:

Egg yolk - 1 pc.

Milk - 1 tbsp.

Candied fruits - 250 grams

Course of action:

Prepare the required foods. Take dry, fast-acting yeast. When buying, be sure to pay attention to the shelf life.

I will use candied papaya and pineapple fruits, but any dried fruits, nuts will do.

Premium flour must be sieved twice through a sieve. Use vanillin as natural as possible (extract, syrup).

The butter must be taken out of the refrigerator beforehand to soften.

So, combine dry ingredients (flour, yeast, vanilla sugar, granulated sugar, salt) and stir with a spoon so that they are evenly distributed among themselves.

Make a funnel in the dry mixture, pour in slightly warmed milk and beat in the eggs.

Begin to knead the dough with a whisk until the flour has absorbed all the moisture.

Kneading is a rather laborious process, so it is advisable to use a kitchen assistant. Transfer the semi-finished dough into the bowl of the machine and continue the procedure. Knead it long enough, at least 10 minutes.

The dough will be thick and thick at first. Little by little, add butter in parts. Enter its next portion only after the previous one has completely intervened.

Round the finished dough slightly, cover the dishes with cling film or napkin and leave in a warm place to rise for one hour. After the allotted time, it will rise sufficiently, increasing in size at least twice. If this has not happened, most likely the problem is in poor quality yeast.

While the dough is rising, cut the candied fruit into smaller pieces.

Divide the dough in two. Wrap one of them in plastic wrap and put in the refrigerator.

Divide the remaining half into six equal parts, about 80 grams each. Flatten each of them with your palm, removing air from the dough.

Form each resulting cake into a ball, collecting and fixing the ends in the center of the product.

Place the blanks on the surface, cover with cling film and leave to "rest" for 15 minutes.

Roll each ball into a square as thin as possible.

Distribute some of the chopped candied fruits on the dough.

Roll with a loose roll.

Do this with all the blanks.

Cut each roll in half lengthwise with a sharp knife, but not completely.

Twist the cut roll halves together, turning the layers outward.

Roll the ring out of the twisted bundles and fasten the ends. You can use wooden skewers.

Spread the finished semi-finished wreaths on a baking sheet lined with parchment paper, cover with a napkin or film and leave for another 30-60 minutes. At this time, you can do the second half of the dough set aside in the refrigerator.

After the products have risen enough, brush them with a mixture of yolk and milk. Bake in an oven preheated to 180 degrees for 20-25 minutes.