Mini Easter wreaths with sugar eggs
easy
105 mins
105 mins
Ingredients
- 175 ml + 2 tablespoons of milk
- 1/2 cube (21 g) fresh yeast
- 40 g Sugar
- 50 g Butter
- 400 g Flour
- 1 egg (size M)
- 1 package Vanillin sugar
- 1 pinch Salt
- 150 g dried cherries
- 1-2 TABLESPOONS Coconut liqueur
- 150 g Cherry Jam
- 2 TABLESPOONS Coconut flake
- 2 Egg yolk (size M)
- 50 g Apricot Jam
- 7-10 Tbsp granulated sugar and pastel coloured sugar eggs
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Heat 100 ml milk. Crumble the yeast into it, add 10 g sugar, stir until smooth, cover and leave to rise in a warm place for about 20 minutes
- 2
Melt the butter, add 75 ml of milk and warm up lukewarm. Knead with flour, egg, 30 g sugar, vanillin sugar, salt and yeast dough to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Meanwhile, for the filling, finely puree the cherries, coconut liqueur and cherry jam in a blender. Stir in grated coconut
- 3
Knead the yeast dough and weigh it into 8 equal portions. Roll out dough pieces into long strands (30-35 cm, 5-6 cm wide) on a lightly floured work surface. Spread with cherry filling, leaving a rim of approx. 1.5 cm free. Whisk the egg yolks and brush the edges with them. Roll up the dough strands from the long side. Twist each 2 strands of dough to a cord and form a wreath, press the ends together. Place the wreaths on a baking tray lined with baking paper. Cover and leave to rise again for about 20 minutes. Whisk the remaining egg yolk with 2 tbsp. milk. Spread the wreaths with the milk. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) on the 2nd rack from the bottom for 12-15 minutes, remove and let cool off lukewarm
- 4
Melt apricot jam and about 1 tbsp. water in a pot, pass through a sieve. Spread the wreaths with jam. With H
- 5
waiting time approx. 1 1/2 hours
Nutrition Facts
420 kcal
73 g
11 g
9 g
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