Easter wreath recipe with dried fruits and nuts
In order to prepare a large Easter wreath with dried fruits, you first need to knead the yeast dough. For the dough, all ingredients should be at room temperature, so melt the butter or margarine in advance, which can be used to replace butter, remove the eggs from the refrigerator, heat the milk and defrost the yeast if you have frozen it.
In 50 ml. warm milk, dissolve the yeast and add 1 tablespoon of granulated sugar. The resulting mass should be covered with a napkin and placed in a warm place for the yeast to begin to ferment. You can replace raw yeast with dry active yeast, you will need to take 7 - 8 grams.
Flour for an Easter wreath must be taken of the highest grade in order to obtain beautiful and fluffy baked goods. Sift the flour a couple of times to enrich it with oxygen.
Soak the dried fruits in warm water in advance, then drain the water and dry the dried fruits.
Mix the remaining warm milk with melted butter or margarine, granulated sugar, vanilla sugar or vanillin. Break the chicken eggs into the resulting mixture and mix everything thoroughly.
Add the expanded yeast with milk and granulated sugar to the liquid dough base.
Add the sifted flour to the batter in small portions so that the dough absorbs as much flour as it needs. The result should be a soft dough that does not stick to your hands. Dust it with flour and cover it with a napkin, send it to a warm place to rise. Let the dough rise twice and the second time you knead it, you need to cut the dough.
Divide the dough into three equal parts. Roll out each piece of dough into a thin long strip. We put a different filling on each strip: nuts, raisins, dried apricots, prunes or candied fruits, everything to your taste. Roll each strip into a long roll. We braid three rolls with fillings. We make an Easter wreath from a braided braid. Carefully transfer the dough wreath onto a greased baking sheet or you can line the baking sheet with baking paper.
Place the baking sheet in the oven, which we preheat to 180 degrees, bake the wreath for 40 - 45 minutes, depending on the power of your oven. Brush the top of the finished wreath with beaten egg white or milk. 
You can use several types of cheese as a filling for an Easter wreath, but in this case the braid will no longer be rich, so we exclude granulated sugar from the dough, otherwise everything remains the same. For the filling, grate the cheese on a coarse grater and place it on strips of dough.
Also, the filling for filling the rolls can be cottage cheese mixed with raisins; this filling should be sweet. 
You can make small braids and form small wreaths, after baking which you can place a colored egg in the middle, in this case the wreath will act as an egg stand, and an edible stand at that.
This is how you can easily and simply diversify your holiday table. As you understand, the Easter wreath is the same buns, but they are made a little differently and act as a stand.
Cook with pleasure.
Enjoy your meal!!!
: A closed circle symbolizes eternity. Baking an Easter wreath or its variety - a product shaped like an Easter flower - is traditional, along with the preparation of tall Easter cakes with a white “hat”, Easter cottage cheese and colored eggs.
For the bright holiday of Easter, traditionally, every housewife tries to prepare many festive dishes, including fragrant Easter cakes and pies, colored eggs, meat delicacies and much more. And since Easter is one of the main Christian holidays, they prepare for it in advance, thinking through treats for a noble feast. You want to serve dishes to the festive table not only tasty, but also beautiful.
It will be a wonderful decoration for a festive meal. At the same time, a distinctive feature of the Easter wreath is the placement of a festive symbol in it - painted eggs. A product is prepared from yeast dough. It is divided into strands, woven like a braid and secured in the form of a ring-wreath.
This unusually shaped butter pie is decorated with confectionery sprinkles, icing, and nuts, berries and dried fruits are added to the dough. When placing the cake on the table, it is beautifully decorated using multi-colored ribbons, flowers, and candles. You can also place colored eggs and a small Easter cake in the hole.
Small wreaths can be used as edible egg cups. If you put grass in the middle of such a wreath and plant a small hen or chick, you will get a cute one.
Traditional Easter wreath recipe
The Easter wreath is a symbol of rebirth. The recipe for its preparation is quite simple, but requires special attention. It is believed that Easter cakes and other baked goods absorb the energy of the person who cooks. Therefore, it is necessary to prepare a wreath with bright thoughts and prayer.
To prepare the simplest version of this symbolic Easter table decoration you will need:
- 500 g flour;
- a pack of dry yeast;
- 50 g granulated sugar;
- 250 g milk;
- 1 egg and 1 egg yolk;
- 75 g sl. oils;
- 80 g raisins.
Knead a soft dough from flour, milk, yeast, eggs, sugar and butter, add raisins to it and leave for 50-60 minutes in a warm place to rise. As soon as the dough rises, knead it again and divide it into 4 parts. Roll each piece of dough into a rope.
Weave a braid from three strands and wrap it in a wreath. Wrap the fourth strand around the wreath in a circle. Coat the product with egg yolk, place on a greased baking sheet and leave for 15–20 minutes to proof. Place the wreath in the oven, preheated to 200 degrees, and bake for 40 minutes.
Place the finished wreath on a dish, place sprouted watercress or wheat, flowers inside, and place dyes.
Easter flower with nuts and candied fruits
An Easter wreath can also be made in the form of an elegant flower, because Easter is a celebration of the rebirth of life. This flower is otherwise called the “Easter flower”, or “Easter nest”, because this sweet product is very similar to a nest with brightly colored eggs inside. However, you should not bake an Easter wreath from the many available options for Easter cake dough: the recipe for its preparation is classic, using yeast.
For this test you will need:
- 50 g yeast;
- 0.5 tbsp. milk;
- 3 eggs;
- 75 g granulated sugar;
- 100 g sl. oils;
- 1/4 tbsp. rast. oils;
- salt to taste;
- 450 g flour.
For the filling you will need the following ingredients.
And to prepare the glaze, use 100 g of powdered sugar and 2 tbsp. l. lemon juice. The product is baked from rich yeast dough. To prepare it, grind the yeast with 1-2 tbsp. l. granulated sugar and dilute with warm milk. Add a little flour and stir to form a loose dough. Leave the resulting dough in a warm place for 15 minutes, covering it with a napkin.
When the dough is ready, add warm butter, eggs beaten with sugar, salt and gradually add flour. When the dough stops sticking to your hands, add vegetable oil along with the last portion of flour. Place the kneaded dough in a bowl and leave for another 20-25 minutes. in a warm place.
Then you need to carefully knead the dough again and roll it into a rectangle. Grease it with butter, sprinkle with sugar, poppy seeds, raisins and candied fruits. Roll the rectangle into a roll. Place the roll on greased parchment and roll it into a ring. To prevent the joint from being noticeable, you can cover it with a decoration made from leftover dough.
Using scissors or a knife, make external cuts along the entire circumference and transfer the flower along with the paper to a baking sheet, where it should stand for 15 minutes before planting in the oven. The flower is baked at a temperature of 180 degrees for 30–35 minutes. In 10 min. Brush the product with beaten egg until the end of baking. We take out the finished flower, sprinkle it with water and cover it with a napkin.
To prepare the glaze, mix powdered sugar with lemon juice to the consistency of thick sour cream and pour the mixture over the cooled baked goods. When the glaze has set a little, you can start decorating. For this you can use sprinkles, candied fruits, marmalade, nuts, etc.
Place the finished product on a dish, fill with painted eggs, pysanky, sugar or baked chicken. You can serve it to the Easter table.
Yeast Easter wreath is an incredibly tasty and beautiful pastry. A braid of dough rolled into a ring with a triple filling - an attractive design and bright taste will appeal to both adult gourmets and little sweet tooths.
Easter wreath recipe with photos step by step
A variety of fillings can be used as a filling for this baking. Raisins, dried apricots and prunes go well together. Instead of any of these ingredients, you can use finely crushed walnuts in one strip. Also, an excellent taste is obtained with the addition of boiled condensed milk or any thick jam.
Sugared cottage cheese, which can be supplemented with a small amount of raisins, is also perfect.
If you want to get a savory taste, you can fill the Easter wreath with cottage cheese with herbs or cheese filling.
The main thing when experimenting is to remember that you should not combine sweet and salty fillings with each other. Especially for readers of the site, we will tell you and show you good recipes step by step:
how to make a wreath for Easter from sponge dough
Ingredients:
- wheat flour 350-380 g;
- cow's milk - 120 ml;
- dry yeast - 1 tbsp. l.;
- chicken eggs - 2 pcs.;
- sugar - 100 g;
- margarine - 50 g.
Filling ingredients:
- boiled condensed milk - 100 g;
- raisins - 80 g;
- marmalade - 50 g.
Cooking process:
Cow's milk needs to be heated until warm, but not too hot. Pour a measured amount of dry instant yeast into it. A liquid that is too hot can destroy them, causing the dough to fail to rise.
Add a couple of tablespoons of sugar to warm milk with yeast. Thanks to them, the dough will “come to life”, as the yeast is activated.
Following the granulated sugar, add a large handful of pre-sifted flour to the dough.
Mix the contents of the container well with your hand, cover with a towel and place in a warm place for 15-20 minutes. During this time, the dough will noticeably increase in volume.
Separately, combine the eggs and the remaining sugar.
Pour the whipped sugar-egg mixture into the risen dough.
Add margarine that has melted at room temperature. There is no need to melt it.
Add the remaining flour to the dough. It should be sifted first.
Knead the dough with your hands. It should not stick to your hands too much. Place it under a kitchen towel for an hour.
During this time, you should knead it once. If the yeast is of high quality, then in the end there will be 2-2.5 times more dough than at the beginning.
The dough for the Easter wreath should be kneaded well with your hands and divided into 3 equal parts. The first piece of dough must be flattened on the work surface, turning it into a rectangle. You should pour pre-washed and dried raisins onto it, stepping back a centimeter from the edge.
Stretch the second part of the dough into a rectangle with your hands. Place chopped marmalade on it.
Spread the last piece of dough over the work surface in the same way. Thickly grease the central part along the entire length with boiled condensed milk.
The edges of each rectangle should be tightly pinched so that the filling does not leak out during cooking.
The baking sheet must be covered with baking paper and lightly greased with any fat. From three long “sausages” with fillings, you should weave a braid and roll it into a ring. Place the resulting wreath on a lined baking sheet. If you want a large diameter depression in the center, you can place a fireproof cake pan in there and bake with it.
Bake in an oven preheated to 180 degrees for 25-30 minutes, check for doneness with a wooden skewer.
If your oven doesn't brown the tops of the pies well, you can brush the wreath with beaten egg yolk before baking. And to make the finished Easter wreath look even more festive, the surface can be greased with syrup from sugar and water, and then decorated with confectionery sprinkles.
How to make a wreath for Easter from dough with three fillings with your own hands for readers of Good Recipes Marina told us, recipe and photo from the author.
Holy Easter is approaching, which means that soon our table will once again be filled with a huge variety. Thus, many have a tradition of preparing an Easter wreath from yeast dough. Easter eggs are placed in the center of such a wreath, of course, if you make a larger hole in advance. The picture turns out to be more than festive. There are a huge variety of types and methods of preparing this pastry, but I will tell you about the “pigtail wreath”, each weave of which has its own filling, different from the previous one. And we will complement all this beauty with lemon impregnation, which, spreading over the top layer, will get into the most hidden corners and thereby make our baked goods very tender and juicy. So, let's get acquainted with baking and start cooking.
Ingredients:
- milk – 250 ml;
- granulated sugar – 2 tablespoons (to taste);
- chicken egg - 1 piece;
- dry yeast – 10 grams;
- vegetable oil – 2-3 tablespoons;
- wheat flour – 500 grams (100 grams);
- salt - a pinch;
- filling – to choose from (3 types);
- butter - for greasing;
- lemon – 1 piece;
- powdered sugar – 50 grams.
- total cooking time: 2 hours.
How to make an Easter wreath from yeast dough:
1. Prepare the dough. In general, keep in mind that any Easter baked goods must be prepared using the sponge method. But this method of preparing yeast dough will be very fast: warm milk, granulated sugar, salt and a little flour - mix it all until smooth. Afterwards, add dry yeast to the main ingredients. About 10 minutes after you leave the dough in a calm state, a yeast cap will form above it, which you can see in the photo.
2. The next step is to add chicken eggs, vegetable oil and wheat flour to the dough. After adding each ingredient, stir the contents of the bowl. I indicated a larger amount of flour because you will also need it to dust your work surface, so don't use it all at once. As soon as the dough becomes tender, but no longer sticks to your hands, the dough is ready.
3. You can leave the dough for 1 hour, in a warm and dark place. But within half an hour it had risen greatly - to speed up the process, I placed a large bowl of warm water underneath.
4. This kind of dough was waiting for me, after the specified time.
5. I divided the finished yeast dough into three equal parts, rolled each of them out, and laid out the filling in the center. In the first case. It was jam with starch (which will prevent the jam from leaking, please note, using a liquid filling).
6. In the second case it was chocolate.
7. In the third case, the filling was poppy seed.
8. As soon as the filling was in place, we closed each of the layers, pinching the edges. Then, remembering our childhood skills, we wove them into a braid, the ends of which were connected to the beginning, thereby forming something like a wreath.
This creation went into a preheated oven for 35 minutes at 200 degrees. I baked the bottom first (about 15 minutes until golden brown), then the top for 20 minutes.
9. Grease the finished Easter wreath with a small amount of butter (which is optional, but desirable).
10. Squeeze lemon juice into powdered sugar and mix. You can even beat it to make it whiter. We water the Easter wreath with the finished mixture. Then, let the baked goods soak and after cooling, serve it to the table. Do not forget that when cutting hot yeast baked goods, you will encounter not only difficulties, but also an unattractive appearance.
Bon appetit!!!
Best regards, Yulia.
The central element of the Easter table is colored eggs. Along with Easter cakes, of course. But even without them, the red egg, symbolizing the Resurrection, the victory of Life over death, is the main semantic attribute of the holiday. Krashenki are placed on a beautiful dish. For the same purpose, special Easter braids (wreaths) are baked from fragrant butter dough.
These can be small ones, but more often they are still one large Easter wreath. The colored eggs are beautifully placed in the center of the braid. Sometimes a traditional Easter candle is placed in the center of the wreath.
The recipe for making Easter braiding is simple, but it requires special attention. It is believed that Easter cakes and other baked goods absorb the energy of the cook more than usual. And therefore, like all dishes on this holiday, bake a wreath with good, bright thoughts, bake it with prayer!
Cooking time: about 3.5 hours.
Ingredients
- 3-3.5 cups of flour (how much the dough will take)
- ¾ cup warm baked milk
- 140 grams of sugar
- 3 eggs
- 60 grams butter
- 1 teaspoon dry yeast
- a pinch of salt
- 100 grams of raisins
In addition, you will need 2 tbsp. spoons of water and 3-4 tbsp. spoons of powdered sugar.
You can add a variety of additives to the recipe to suit your taste: lemon or orange zest, nuts, candied fruits, and even chocolate pieces. In addition, you can replace baked milk with regular milk. And the dough itself can be kneaded either manually or using a food processor or bread machine. In this case, machine kneading of the dough in a bread machine (Binatone BM-2068) was used.
Preparation
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First, pour the milk and melted butter into the bread maker bowl.
Scramble the eggs. Use a couple of tablespoons to brush the braid before baking, and add the rest to the liquid ingredients.
Add sugar there too.
Sift and add flour, as well as salt and yeast.
Select the “Yeast dough” kneading mode or select the manual setting and set the following indicators for the program: 14 minutes for the first knead, 20 minutes for rest, 10 minutes for the second knead and 1 hour for growth.
After finishing the first knead of dough, press pause and add the washed raisins.
In the recipe, the dough has a fairly high baking level, i.e. sugar, butter, eggs, and therefore it may take a little longer to prove, because the dough is “heavy”. Your job is to watch the dough grow from time to time. If it does not grow much in an hour, leave it for a while after the program is completed. It is necessary that it increases in size by two to two and a half times.
Divide the finished dough into three equal parts.
Roll each part into a long rope with a diameter of 2-2.5 cm.
Weave a tight braid into an Easter wreath from these strands.
Carefully roll this braid into a ring, place it on a baking sheet, cover with a clean towel and leave in a warm place to rise for 1.5 hours.
When the braid increases in size, brush it generously with beaten egg.
Bake the product at a temperature of 200 degrees. It is advisable to choose the convection mode - this way the Easter wreath will turn out perfectly rosy.
The braided cake will bake for about 30-35 minutes, but you still need to focus on the intense golden brown color of the crust.
Let the finished Easter wreath cool at room temperature, and then pour glaze on top of water mixed with powdered sugar. Or you can decorate the braided wire with the icing left over from decorating the Easter cakes.
