How to make an original Easter wreath with your own hands

Easter wreath with their own hands to cook quite easily. After all, for this it is only necessary to knead a good base and show creative imagination in the process of molding.

Easter wreath: dough products

• Active yeast - thirty-five grams;
• Milk three percent - one faceted glass;
• Wheat flour - four full glasses;
• Sunflower oil - six full large spoons;
• Butter - two large spoons;
• Eggs of chicken - two large;
• Granulated sugar - ½ part of a faceted glass;
• Common salt - one small spoon;
• Raisins black pitted - two hundred grams.

Easter wreath: recipe for kneading dough

To knead the base, it is advisable to take a wide metal container and pour in three percent milk. It is worth remembering that for the active yeast to dilute the liquid must necessarily be heated to a pairing state. Thus, in warm milk it is required to pour ½ of a faceted glass of sugar, table salt, 260 grams of wheat flour and thirty-five grams of yeast. All ingredients must be mixed well, and then covered with a clean towel and put near the battery.

After the opara is swollen, it should be added to the beaten eggs, melted in a steam bath butter and the rest of wheat flour. Dough for the Easter wreath is better to knead is not very cool. The ideal option is the consistency, which slightly sticks to the hands. After preparing the base, it needs to be put back in a large bowl, covered with a clean cloth and left for three or four hours.

Easter wreath with own hands: the process of making the filling

Black raisins without pits should be well cleaned of debris, and then pour steep boiling water and soak in it for about half an hour. After that, dried fruits should be thoroughly rinsed with hot water, put in a bowl of blender and grind to the state of thick sweet mush.

Easter wreath with own hands: dish formation

When the dough arrives, it must be divided into two halves and rolled into two sheets. The surface of both layers is required to be greased with a melted butter, using a thick culinary brush. Then on two sheets of dough a thin layer should be distributed crushed raisins, which in the future is recommended to lightly sprinkle with sugar.

After all these actions, the pieces from the biscuit should be wrapped in a tight and long roll (approximate length - forty centimeters, thickness - six centimeters). To form from the resulting sausages Easter roll, they must be intertwined with each other and put on a wheel on a large baking tray, smeared with oil.

Easter wreath with own hands: heat treatment and feeding to the table

Bake such a festive dessert in the oven is recommended about half an hour. From above, the wreath can be decorated with boiled chicken eggs, icing, whipped protein, candied fruits, nuts, etc. It is desirable to serve the dessert to the table entirely. Together with strong tea.