Colourful Easter wreath
easy
75 mins
75 mins
Ingredients
- 500 g Flour
- 1 cube (42 g) Yeast
- 50 g Sugar
- 1/2 TEASPOON Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1/4 l Milk
- 60 g Butter or margarine
- 2 Eggs (size M)
- 300 g dried apricots
- 30 g Pistachio kernels
- 150 g chopped almonds
- 150 g Sunflower seeds
- 7-10 Tbsp Flour
- baking paper
- 1 Egg Yolk
- 1-2 TABLESPOONS condensed milk
- 125 g Icing sugar
- 1 TABLESPOON Lemon juice
- 1 boiled, coloured egg
- 7-10 Tbsp colourful candies
Directions
- 1
Put flour, yeast, sugar, salt and lemon zest in a bowl. Warm the milk. Dissolve fat in it. Beat the eggs. Pour egg milk over the flour mixture and mix everything with the dough hook of the hand mixer to a smooth dough.
- 2
Cover and leave to rise in a warm place for about 30 minutes until the dough has doubled. Dice the apricots and chop the pistachios. Knead the dough once more on a floured work surface, kneading 200 g apricots, almonds and sunflower seeds.
- 3
Divide into four parts and form each into a roll of about 45 cm length. Weave a braid and close it to form a wreath. Push the dough ends downwards and press them together well. Place the wreath on a baking tray lined with baking paper and cover.
- 4
Let it go for another 20 minutes. Whisk the egg yolk and condensed milk and coat the wreath with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 30 minutes. Let cool on a cake rack.
- 5
Mix icing sugar and lemon juice. Decorate the wreath with icing sugar icing, the remaining apricot cubes and pistachios. As decoration, place the coloured egg and the sugar eggs in the middle. Results in about 20 pieces.
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