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Easter wreaths
45 m active | 3 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 500
  • Fat about 16g
  • Carbohydrates about 76g
  • Protein about 12g
This is needed
This is needed for 6 piece
  • 1.5 tsp salt
  • 500 g half-white flour
  • 2 tbsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 90 g butter, soft
  • 2 tsp rose water
  • 3 dl milk
  • 2 tsp ground cardamom
To shape
  • 1 tbsp milk
To bake
  • 60 g icing sugar
  • 1 tsp rose water
  • 2 tsp lemon juice
  • sugar egg with chocolate
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And that's how it's done
And that's how it's done
Mix the flour, salt, sugar, cardamom and yeast in a bowl. Add the butter, milk and rose water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Divide the dough into 6 portions, divide each portion in half and shape into strands approx. 30 cm long. Take two strands at a time and twist together, shape into wreaths on a tray lined with baking paper. Brush the wreaths with milk.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack. Combine the icing sugar, lemon juice and rose water, spread on top of the wreaths, top with the sugar eggs and leave to dry.