It's time to get ready for Easter and plan what we will cook. We offer you such a beautiful and delicious wreath cake.
Ingredients for the dough:
300 ml milk
600 gr. flour
40 gr. fresh yeast or 1 sachet dry
2 eggs
50 gr. butter
50 ml vegetable oil
2/3 cup sugar
a pinch of salt
vanillin on the tip of a knife
For filling:
1 hour l. vanilla sugar
candied fruit
raisins (dried apricots)
1 hour l. butter for lubrication
1 tbsp. l. ground cinnamon
4 tbsp. l. Sahara
a pinch of ground nutmeg optional
For glaze:
2 tbsp. l. powdered sugar
2 hours l. orange juice
Preparation:
1. Prepare yeast dough from the indicated ingredients using the sponge method. Let it come up in a warm place for 1.5 hours.
Important! Add butter to the dough at the very end along with vanilla and only in a soft form, and not melted.
2. Rinse the raisins and dry them on a napkin. Chop candied fruits if they are too large. You can take dried apricots or something else to taste.
3. Melt the butter and cool until warm.
4. Knead the dough that has come up, and then roll it into a layer 0.5 cm thick.
5. Grease the resulting cake with melted butter and evenly distribute raisins and candied fruits over it. Sprinkle with a mixture of sugar, vanillin and cinnamon.
6. Roll the filled dough into a roll so that everything is inside.
7. Cover the baking sheet with baking paper and carefully transfer the roll onto it. And already there, wrap it in a ring or wreath. To do this, lightly grease the edges of the roll with egg white, connect and pinch well.
8. Using scissors or a knife on the outside of the ring, make small cuts around the entire circumference.
9. Place the wreath in a warm place for 20-30 minutes for proofing.
10. Carefully cover the matching ring with a beaten egg, being careful not to crush the risen dough.
11. Preheat oven to 180 degrees. Bake the wreath ring for about 20-25 minutes.
If the top of the roll is very browned, but the pie is not yet ready, cover it with foil and continue baking.
Remove the baked goods from the oven and immediately wrap them in a clean towel. Leave to rest for 10-15 minutes.
12. Prepare the icing. To do this, add sifted powdered sugar in small portions to orange juice, constantly rubbing until a white and pasty mass.
Cover the wreath with glaze, garnish with candied fruits, raisins, nuts or colored sprinkles.
The wreath is ready!
All health and successful baking!
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