Recipe: Easter flower step by step with pictures | Handy.Recipes

Easter flower

Cooked Easter flower

Time to cook: 240 minutes

Total Servings: 10

Nutritional Value

The tastiest Easter baked goods I've ever had. Juicy, sweet, tender, flavorful bun.

Author of the recipe

Ingredients for Easter flower:

  • Milk - 1 glass
  • Chicken egg - 2 pcs
  • Vegetable oil - 50 g
  • Butter (+ 2 tbsp.l. to grease the dough) - 50 g
  • Sugar - 1 glass
  • Salt (pineapple) - 1 pc
  • Wheat flour / Flour - 5 glass
  • Yeast - 40 g
  • Raisins - 70 g
  • Candied fruits - 50 g
  • Vanilla sugar - 1 teaspoon
  • Cinnamon - 1 teaspoon

How to cook Easter flower step by step with photos

For the muffinous yeast dough: Muffin Dough. The dough is made in two steps: first you make a sourdough, then knead the dough on it. Ovary dough is made when you want more fluff - butter, eggs, sugar, for example for sweet cakes. Dissolve the yeast, a tablespoon of sugar and about half the flour in the warm milk. * Add flour little by little to make a pancake dough with a pancake-like consistency

Cover the stew with flour, put it on a napkin and leave in a warm place for 1-1.5 hours (the stew is ready when it has reached the maximum rise, then it begins to sink, and wrinkles appear on the surface).

The risen marshmallow.

Prepare the muffins. In a separate bowl beat eggs with sugar and salt and mix everything well. Melt butter or margarine and cool to room temperature (so as not to burn the yeast). Add the marshmallow to the ready sourdough, gradually add the remaining flour and mix well the sourdough with the marshmallow. At the very end, pour in melted butter and knead the dough on the table, adding a little flour while kneading, until the dough is no longer sticky to your hands. Then place it back in the dish, cover with a cloth or towel and leave in a warm place to rise for 1.5-2 hours.The finished dough should be elastic. It shouldn't stick to your hands and fall off the sides of the bowl easily.

Wash and dry raisins. Chop the candied fruit. Melt the butter and cool it. Roll out the ready pastry into 0.5 cm thick layer. Brush the pastry layer with butter. Spread raisins, candied fruits, sprinkle with vanilla sugar and cinnamon. Roll out the pastry so that the filling is inside.

Roll out gently onto oiled baking tray, put into ring. Brush the edges of the loaf with egg white, join and seal well.

Make small incisions all around the circumference of the ring with scissors.

Let the ring stand in a warm place for ~20 minutes. When the ring has risen, gently brush it with beaten egg-yolk, being careful not to crush it. Bake in preheated oven at ~190-200°C for ~20-25 mins. If the top of the roll has browned a lot, but the pie is not ready - you need to cover it with foil and continue cooking. The ready roll out of the oven, wrap it in a clean towel and leave to rest for ~10-15 minutes.

It is possible to smear the ring with icing or chocolate on top... Sprinkle with powdered sugar or candied fruits.

I hope you enjoy this juicy, flavor-rich bun. Happy Easter Holiday =)

Nutritional Value:

Whole Dish:
5237.8 Calories
118.4 g
117.4 g
941.7 g
Per Serving:
523.8 Calories
11.8 g
11.7 g
94.2 g
297.6 Calories
6.7 g
6.7 g
53.5 g

Chicken Egg, Salt, Flour, Wheat Flour, Sugar, Butter, Sweet, Raisins, Cinnamon, Yeast, Baking, Vanilla sugar, Vegetable Butter, Cakes, Pastry

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