Pie "Swabian wreath" (Swabian braid)

Category: Bakery products
Swabian wreath pie (Swabian braid)

Ingredients

Dough:
Wheat flour 350 g
Slightly warm milk 125 ml
Butter 100 g
Fresh yeast
(1 and 1/4 teaspoon dry yeast)
40 g
Honey 2 tbsp. l.
Egg yolks 3 pcs.
Rum 2 tbsp. l.
1/2 lemon zest
A little vanilla
Filling:
Raisins 50 g
Ground nuts (any) 400 g
Sugar 80 g
Milk 6 tbsp. l.

Cooking method

  • Prepare yeast dough, cover, let rise for 1 hour. I put it in the oven at 40 degrees. During this time, I make the filling.
  • Mix everything for the filling.
  • Divide the dough into 3 parts, roll each into a long strip. Spread the filling on it and roll into a roll. You will get three rope-rolls, from which you need to weave a braid. This braid was laid with a wreath, connecting the two ends, hence the name of the pastry. I didn’t do it and just left it with a braid. Leave to stand for 30 minutes, beat the egg yolk with a little milk and grease the braid.
  • What an indescribable smell when baking! The dough is very rich and delicious!
  • The second time I bake, the second time the central part opens slightly. There is a lot of baking in the dough, heavy, not so plastic and tears easily when baking. The proofing was also a little underexposed, this naturally affected, so the advice - do not rush! True, this does not affect the taste. I don't really like nuts as a filling, they are heavy for me, so I will experiment with others - poppy seeds, dried apricots, etc. But I really wanted to completely reproduce the original recipe.

Time for preparing:

40 minutes

Cooking program:

bake at about 180 degrees.

Note

I had this recipe in the book "Baking Bread".
Second Margaret Merzenich, Erica Tyr. The book is not large, I ordered it at OZON for a long time, it was printed badly, because everything crumbles and sticks, but it seemed to me very interesting. It looks like this:
Swabian wreath pie (Swabian braid)
The author is a German woman who is very passionate about baking in the old German tradition. I read this book from cover to cover: a bunch of interesting facts, the history of baking in the rural hinterland of Germany, descriptions of traditions, memories of villagers. This is extremely interesting for those who love bread and dough in all forms.
Baking was carried out in public village bakeries. First, in the greatest heat, open pies with filling were baked (they were called that - fiery ones, since such heat is unsuitable for bread), then loaves of black bread were baked, and then white breads, women, braids. But, most often, festive baked goods such as the Swabian wreath were baked on certain days before major holidays (Christmas, weddings, kermes, etc.). The whole day was devoted to this, it was a very responsible occupation. That is why this book contains many different recipes, including sweet pastries ...

If you like it - go for it!

Similar recipes


shuska
Scarecrow, thanks for the delicious recipe!
I got the "Swabian Horseshoe"
The dough is super !!!! Even when raw, it had a wonderful smell! It smelled like butter pudding. Om-Nom-nom! I couldn't sniff. And when the product was baked, I could not leave the oven for all 40 minutes. She stood and sniffed, sniffed, sniffed (honestly).
I also made the filling according to the recipe - nutty. I chopped the nuts with a blender, so we liked the filling in the finished "horseshoe". But it was too much, so it was difficult to form a braid. It turned out to be uneven and burst in the middle. And I squeezed the egg for lubrication
But all this did not affect the final result.
I really liked the challah-horseshoe wreath! Delicious pastries with amazing aroma!
Swabian wreath pie (Swabian braid)Swabian wreath pie (Swabian braid)

P.S. If your booklet contains such delicious recipes, I will try them with pleasure and with great gratitude.
NatalyaN
The recipe is interesting, let's try.
Can you tell us more about the book and the author? Maybe you even have a link in the net?
mesovasco
Just a wonderful wreath !! I made it like a wreath in a glass form. Wonderful aroma (I also added orange zest, and it turned out to be yellow too), taste - out of competition. Thanks for the recipe. I'm waiting for something else tasty!
B.T.I.


Mariv! And what can replace rum? The pastries are awesome !!!
MariV
Quote: B. T. I.


Mariv! And what can replace rum? The pastries are awesome !!!
Or rum essence or cognac - I'll do it with cognac.
shuska
I did it with cognac. It turned out super!
Scarecrow

Just reduce the amount of filling, otherwise I barely packed it into the dough. shuska the same says - a lot. So, reduce the nuts to 300 grams, and the rest of the filling ingredients - to your taste. And you can pack whatever you want in this dough - according to your preferences, not necessarily nuts ...
mesovasco
Can you imagine how with dried apricots, raisins and nuts - that's exactly what I did. Dried apricots are generally better in baking than raisins (by the way, I only use blue raisins), the aroma and taste are not equal
MariV
Here we are already finishing up - made with dried apricots and black raisins. I have already lost the habit of yeast and 40 grams. fresh seemed too much.
But still very tasty! I didn't take a photo - I traditionally make the dough runny, so it's a bummer with braiding. Weave - weaved, even put them in two wreaths, but when baking, they somehow did not look very much like wreaths.
ox2006
Scarecrow, I have a question about yeast.
40g of yeast (1 and 1/4 tsp. Dry yeast) Compared with your other recipes (for example, Pies with cabbage), there are 50 gr. yeast is more than 3 tablespoons of dry, and here 40 gr. - 1 and 1/4 dry. Where is the typo? Please clarify!
Scarecrow
Quote: ox2006

Scarecrow, I have a question about yeast.
40g of yeast (1 and 1/4 tsp. Dry yeast) Compared with your other recipes (for example, Pies with cabbage), there are 50 gr. yeast is more than 3 tablespoons of dry, and here 40 gr. - 1 and 1/4 dry. Where is the typo? Please clarify!

yes nowhere, it also depends on dry yeast. Everywhere different infa about the ratio of dry and "wet". I've always assumed that 60g fresh is about 4 tsp. dry (saf moment). Often, when presenting a recipe, I write the amount of living declared by the author and how many dry ones I actually put (at my discretion) during its execution, so the ratio will not coincide exactly.
katerix
when I saw a photo of your cake, drooling! I was hoping that the pie was meat for some reason! I wanted to bake something like that myself !!! Tell me, if I don't add alcohol, the dough won't work? and if the nut filling is replaced with meat?
You will kindly forgive me, it's just that I'm a beginner here and I'm not getting along with the test so far ... Regards aterix
Scarecrow
Quote: katerix

when I saw a photo of your cake, drooling! I was hoping that the pie was meat for some reason! I wanted to bake something like that myself !!! Tell me, if I don't add alcohol, the dough won't work? and if the nut filling is replaced with meat?
You will kindly forgive me, it's just that I'm a beginner here and I'm not getting along with the test so far ... Regards aterix

Everything will work out. Rum, vanilla, zest will need to be removed from the dough, because they are not combined with meat fillings. And forward.

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