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Easter wreaths
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
Dough
- 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
View these products
- 60 g icing sugar
- 1 tsp rose water
- 2 tsp lemon juice
- sugar egg with chocolate
And that's how it's done
And that's how it's done
Dough
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.
