Woven Easter basket made of yeast dough
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Basket Formation
Step 2:
Bake handles for the basket. With the help of toothpicks, we attach the handles to the basket basket.
Step 3:
Put the colored eggs in the basket.
Step 4:
We serve the basket and cottage cheese Easter to the Easter table.
Combine milk with water. From this amount in another glass bowl, mix 2 tablespoons of water with milk, add yeast, 1 tbsp.a spoonful of sugar and leave for a few minutes.
Beat 1 egg, add water with milk, olive oil, salt and sugar. Mix everything thoroughly.
Introduce diluted yeast. Mix it up.
Gradually add flour (half a cup each). If the dough sticks to your hands, you can add flour, but not more than 1/2 cup.
When you knead the dough, it should be soft and elastic. Leave to come to a warm place without drafts until the dough doubles in size.
Divide the finished dough into 2 parts: 2 \ 3 for the basket bowl and 1 \ 3 for the handle with a rim. As a form for braiding, use heat-resistant glass or Teflon, enameled dishes, wrap it with foil. I used a Teflon bowl.
Roll out most of the dough and cut into strips 1.5 cm wide. Photos of basket weaving are given above.
After weaving, grease the basket with egg yolk from the second egg and bake until golden brown at 180 degrees. Let cool, then form the edge of the basket.
From the rest of the dough, weave a pigtail for the edge and handle, grease with the remaining yolk and bake.
We form a basket with toothpicks.
We put colored eggs, Easter cookies in a basket and decorate the Easter table with it.
Your family and guests will be pleasantly surprised by this design.
Beat 1 egg, add water with milk, olive oil, salt and sugar. Mix everything thoroughly.
Introduce diluted yeast. Mix it up.
Gradually add flour (half a cup each). If the dough sticks to your hands, you can add flour, but not more than 1/2 cup.
When you knead the dough, it should be soft and elastic. Leave to come to a warm place without drafts until the dough doubles in size.
Divide the finished dough into 2 parts: 2 \ 3 for the basket bowl and 1 \ 3 for the handle with a rim. As a form for braiding, use heat-resistant glass or Teflon, enameled dishes, wrap it with foil. I used a Teflon bowl.
Roll out most of the dough and cut into strips 1.5 cm wide. Photos of basket weaving are given above.
After weaving, grease the basket with egg yolk from the second egg and bake until golden brown at 180 degrees. Let cool, then form the edge of the basket.
From the rest of the dough, weave a pigtail for the edge and handle, grease with the remaining yolk and bake.
We form a basket with toothpicks.
We put colored eggs, Easter cookies in a basket and decorate the Easter table with it.
Your family and guests will be pleasantly surprised by this design.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Dry yeast - 410 kcal/100g
