Easter wreath baking

Step-by-step cooking

1. Step 1:

   

   How to make an Easter wreath cake from yeast dough? Measure out the necessary products. Take the ryazhenka out of the refrigerator in advance so that it warms up to room temperature. Heat the milk slightly. Take wheat flour not lower than the highest grade.

2. Step 2:

   

   In a wide bowl with high sides, sift the flour so that it is enriched with oxygen. Thanks to this, the dough will rise better, and the baking will turn out lush and airy.

3. Step 3:

   

   First make a sourdough. Add sugar and flour for it from the total amount. In a bowl, combine yeast, 1 tsp sugar and half (75 ml) of warm milk. Mix everything well.

4. Step 4:

   

   Pour 35 grams of sifted flour, mix with a whisk until the lumps disappear.

5. Step 5:

   

   A homogeneous mass of the consistency of liquid sour cream should be obtained. Cover the sponge with a light towel and leave for 15-20 minutes to rise.

6. Step 6:

   

   Melt the butter in the microwave or on the stove and cool a little.

7. Step 7:

   

   In a deep volumetric bowl, beat the egg with sugar, salt and vanilla sugar until smooth.

8. Step 8:

   

   Pour in the remaining slightly warm (not hot!) milk, mix.

9. Step 9:

   

   The sponge has increased in volume, numerous bubbles have appeared on the surface.

10. Step 10:

    

    Add the sourdough to the egg-milk mixture, mix lightly.

11. Step 11:

    

    Pour in the fermented baked milk, mix.

12. Step 12:

    

    Add the melted butter, stir.

13. Step 13:

    

    Pour in the sifted flour, mix the dough first with a spoon. Do not pour out all the flour at once, it may need less than the specified amount.

14. Step 14:

    

    The dough turns out to be still very viscous. Pour the rest of the flour in small portions, stirring the dough at the same time. It is very important not to add an excessive amount of flour so that the dough does not turn out too steep.

15. Step 15:

    

    Knead the dough with your hands. It turns out to be homogeneous, soft, not sticky to the hands. Cover the bowl with the dough with a towel and leave in a warm place to rise for 60-90 minutes..

16. Step 16:

    

    The butter for the filling should be soft, so leave it at room temperature in advance. Instead of candied fruits, you can use raisins or chopped dried fruits. They must be rinsed well in advance, soaked in water if necessary, dried and finely chopped or crushed in a blender.

17. Step 17:

    

    The dough came up, increasing in volume by 2.5 times.

18. Step 18:

    

    Knead the dough carefully, put it on the table, sprinkled with flour. Roll out the dough into a rectangular layer about 0.5 cm thick. Brush the dough with soft butter and sprinkle evenly with sugar.

20. Step 19:

    

    Candied fruits I cut into smaller pieces. Spread the candied fruits over the entire surface of the dough layer.

21. Step 20:

    

    Roll the dough lengthwise into a roll.

22. Step 21:

    

    Roll the roll into a ring and carefully transfer to a baking sheet covered with parchment. Pinch the ends of the roll.

23. Step 22:

    

    With a sharp knife, cut the ring into 4 parts, without cutting to the end.

24. Step 23:

    

    Then cut each part into 4 more segments, also without cutting to the end. This will result in 16 segments.

25. Step 24:

    

    Carefully lift the cut pieces of dough lying next to each other and unfold them in opposite directions so that the cut is on top. It turns out like the shape of a heart, similar to a bun-bun. And outwardly the pie resembles a wreath.

26. Step 25:

    

    Repeat the same steps with all the test segments. Cover the future pie with cling film or a light towel and leave for proofing for about 20 minutes.

27. Step 26:

    

    From the egg intended for greasing the cake on top, separate half of the protein for the glaze. Beat the rest of the egg lightly with milk until smooth.

28. Step 27:

    

    Using a cooking brush, smear the pie with beaten egg before baking.

29. Step 28:

    

    Bake the Easter Wreath pie in a preheated 180 C oven for 25-30 minutes until golden brown. Be sure to take into account the peculiarities of your oven when choosing the cooking mode and time. Cool the finished cake on the grill.

30. Step 29:

    

    Optionally, you can additionally decorate the cake with icing.

31. Step 30:

    

    Sift powdered sugar to remove possible lumps.

32. Step 31:

    

    Beat the egg white with a fork until smooth.

33. Step 32:

    

    Add powdered sugar, mix.

34. Step 33:

    

    Continue to rub the mass while adding lemon juice drop by drop. The consistency of the glaze should be fluid. If the glaze is thick, add more lemon juice. If, on the contrary, it is runny, add powdered sugar.

35. Step 34:

    

    Decorate the completely cooled cake with icing. Leave for a few minutes to let the glaze dry.

36. Step 35:

    

    Cut the pie into portions and serve it to the festive table. Bon appetit!