German Easter Wreath (Oster-Hefekranz)

Category: Easter
Kitchen: german
German Easter Wreath (Oster-Hefekranz)

Ingredients

FOR TEST
Flour 300 g
Milk 180 ml
Egg white 1 PC
Dry yeast 5 g
Sugar 50 g
Vanillin, salt pinch
Butter or margarine 50 g
Yolk + 10 g milk - for lubrication
Almond flakes 15 g
FOR FILLING
Fresh cherry + cherry confiture 2 tbsp. l. 1 glass
---- replaced with -----
Frozen currants 200 g
Sugar 3 tbsp. l.

Cooking method

  • 1. I was preparing dough in a bread maker. You can also prepare it traditionally - dilute the yeast with warm milk, sugar and a little flour. After 20 minutes, knead the flour, melted butter, protein. Leave to rise until the volume doubles.
  • 2. Divide the dough into 2 parts. Roll out each part in a layer of about 40 x 20 cm (in the original recipe there was a layer of 50 x 25 cm with an amount of flour of 500 g). Put sugar and currants along the long side of the rectangle (first defrost and discard in a colander). Tighten with a roll, fasten the edge to the base of the roll. So, it turned out 2 rolls. We intertwine them with a tourniquet (not too tight), then we twist them with a ring. We fix and join the edges well.
  • German Easter Wreath (Oster-Hefekranz) German Easter Wreath (Oster-Hefekranz) German Easter Wreath (Oster-Hefekranz) German Easter Wreath (Oster-Hefekranz)
  • 3. I cooked a little more than half a serving, so I put a foil ball in the middle of the ring to keep the middle. If you cook with 500 g of flour, you don't have to. Brush with yolk mixed with milk, sprinkle with almond flakes. Send to a preheated oven for 25-30 minutes at a temperature of 1600FROM.
  • German Easter Wreath (Oster-Hefekranz)
  • German Easter Wreath (Oster-Hefekranz)
  • German Easter Wreath (Oster-Hefekranz)

Time for preparing:

2.5 hours

Cooking program:

HP, oven

Note

Dedicated to lovers of yeast baked goods with fresh berries / fruits !!! On top of that - also a delicious almond crust !!! And on Easter, it will be very beautiful to place a candle, painted eggs or a soft eared bunny in the center of the wreath!
A source - 🔗

Merri
Very beautiful! Stocking up with recipes for Easter! This year it will be April 12th.
Pulisyan
Irina, Thank you! Yes, Easter is early this year! Not so long until Lent is left ...
Rusalca
Alexandra, Thank you so much! A wonderful wreath! And even with filling!
ang-kay
Very appetizing!
Albina
Quote: Pulisyan
Dedicated to lovers of yeast baked goods with fresh berries / fruits !!!
We love this
Alexandra, the recipe is so beautifully designed Bye to bookmarks
Pulisyan
Anya, Angela, Albina, thanks for the kind feedback! Hope it comes in handy for someone to decorate the Easter table! ...
Charm
how beautiful
Rusalca
Quote: Pulisyan
Hope it will be useful for someone to decorate the Easter table! ..
You can’t fail to do this! It will definitely come in handy!
notglass
A wonderful wreath! And there are cherries and a desire to bake just no time... I will bake for Epiphany.
Pulisyan
Alyona, Anechki,
Quote: notglass
And there are cherries and there is no desire to bake only
Yes, this is an eternal dilemma ... Anya, let you have more time and all your culinary and pastry dreams come true!
notglass
Alexandra, I baked this wreath yesterday. The photo will not be for two reasons: the nephews were still warm and the second: I did not get a wreath, I got a shaped twist (the cherry is large, the rolls for curling were thick), because, it seems to me, the cherry jam was unnecessary, smudges in places. I will definitely bake more than once, but with amendments for myself, very tasty and tender. Thanks for the recipe.
Pulisyan
Quote: notglass
cherry jam was extra, smudges in places
Anyut, I also think it's superfluous, so I just added a little sugar. I also have juice in one place, but it's okay.And the wreath will definitely work if you prepare the dough, as in the original recipe, for 500 g of flour. It's just that for me this is a large amount, I reduced it - and I barely managed to twist the wreath.
Glad you liked the recipe! Thanks for the report!
NataliARH
Sasha, beautiful bread! no, big bun! As I baked German Easter bread, I still remember it, here is your so airy!
Pulisyan
Yes, yeast baked goods have their own special charm! ... Natasha, thanks for stopping by to see me for seagulls!
SvetaI
Pulisyan, did I understand correctly that after molding it is not necessary to stand, twisted and immediately into the oven?
Pulisyan
Svetlana, but I do not bother with such a molding. Once weaved a pigtail from yeast dough, it stood for 30 minutes before baking - and swam to the sides. I think that here it can also float to the sides, and not up. Or you need to put it in the form so that the wreath rises upward during proofing.
SvetaI
Thanks for the quick response. I've been licking my lips on this thing for a long time, I've already bought a cherry, I want to bake it on the weekend
Pulisyan
Svetlana, let it turn out delicious and beautiful! Wish you luck!
Irene Malysheva
Pulisyan, Alexandra, thank you for the recipe, heart shaped baked German Easter Wreath (Oster-Hefekranz)
Albina
Irene Malysheva, Ira, did you prepare the dough for a full portion on this mold?
Irene Malysheva
Albina, I did everything according to the recipe, kneading in HP, proofing the dough for 1.5 hours, 40 minutes in the form, only besides the cherry, I also added the poppy filling, very tasty

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers