Small easter wreaths
Tags:
alcohol-free
vegetarian
Description
These little Easter wreaths are a little snack around Easter time. You can spice up the wreaths with a little rum - or simply leave them out for children. A colourful egg, preferably painted by yourself, makes the little wreaths a visual highlight. They are also perfect for decorating your Easter table.
Ingredients for
For the dough
250
g
wheat flour
1
Teaspoon(s)
dry yeast
125
ml
milk, lukewarm
1
egg
30
g
butter
30
g
sugar
1
Pinch(es)
salt
1
Teaspoon(s)
rum (optional)
For the finish
1
egg yolk
20
ml
milk
4
eggs, boiled and coloured
Preparation
Prepare the dough
1
Add yeast with sugar to lukewarm milk and let it rise a little.
2
Mix the milk with the flour, then add the egg, butter and salt (and rum if necessary) and knead into a smooth dough. Then let it rise, covered, for 30 minutes.
3
Roll out the dough into a square and cut into 12 strips. Weave a strand of 3 strips at a time and shape into a circle/wreath and leave to rise, covered, in the tin for a further 30 minutes.
4
Preheat the oven to 170°C fan oven.
the finish
1
Whisk the egg yolk with the milk and brush the wreaths with it.
2
Then bake for 20 minutes, allow the wreaths to cool slightly and then place a boiled egg in the hole of each wreath.
Ingredients for
For the dough
250
g
wheat flour
1
Teaspoon(s)
dry yeast
125
ml
milk, lukewarm
1
egg
30
g
butter
30
g
sugar
1
Pinch(es)
salt
1
Teaspoon(s)
rum (optional)
For the finish
1
egg yolk
20
ml
milk
4
eggs, boiled and coloured
