Braided yeast wreath

Name: Braided yeast wreath
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 175 ml Milk; 1/2 cube Yeast; 275 g Flour; 100 g ground almonds without skin; 40 g soft butter; 1 pinch Salt; 50 g Sugar; 1 Egg yolk (size M); 4 colourful, blown out Easter eggs to decorate; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

175 ml Milk
1/2 cube Yeast
275 g Flour
100 g ground almonds without skin
40 g soft butter
1 pinch Salt
50 g Sugar
1 Egg yolk (size M)
4 colourful, blown out Easter eggs to decorate
baking paper

Directions

1
Warm milk lukewarm, dissolve yeast in it. Sift the flour into a bowl and make a depression in the middle. Pour in the yeast milk and mix with some flour from the rim to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Add almonds, butter, salt and sugar to the pre-dough and work into a smooth dough. If the dough is too firm, knead in a spoonful of lukewarm water. If the dough is too moist, knead in a spoonful of flour. Cover the dough and let it rise for about 30 minutes
2
Knead the dough again well, form it into a long roll and cut it into 4 pieces of the same size. Form dough pieces into 50 cm long rolls. Roll up the rolls in a spiral, form them into wreaths, place them on a baking tray lined with baking paper
3
Mix the egg yolk and a little water, spread the wreaths with it. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Remove the wreaths and let them cool down. Serve decorated with coloured eggs
4
Waiting time 1 hour