Description
German Easter wreath - Oster-Hefekranz - gives a very rich, lush, soft and pretty sweet. Very similar to cake.
Ingredients
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Flour
300 g
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Milk
180 ml
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Egg white
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Yeast
5 g
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Sugar
50 g
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Butter
50 g
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Petals
10 g
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Salt
1 pinch
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Yolk egg
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Cherry
1 cup
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Sugar
3 Tbsp
Cooking
To prepare the products. The dough can be prepared in a bread maker, but you can knead by hand. Frozen berries must be thawed and drain in a colander to stack the juice.
Dissolve yeast in warm milk, add 2 tsp sugar and a small amount of flour. Put in a warm place until the dough will not rise.
In a deep capacity pour the melted butter to add protein and remaining sugar, stir with a whisk.
The top sift the flour,
Then pour the risen dough and knead the dough.
Cover and leave in a warm place to rise until the volume increases by half.
That's the way it should go.
Divide the dough into 2 parts. Every part of velvety layer of about 40 x 20 cm Along the long side of the rectangle half of the berries, sprinkle with half the sugar. To tighten the roll, edge stung. The second loaf to cook similarly.
Both roll to twist not too tight braid, then screw the ring. Edges to properly secure and connect.
In the middle of the ring to put a foil balloon. Lubricate the surface of the yolk, whipped with milk, sprinkle with almond flakes.
Preheat the oven to 180*C, to send a wreath to reduce the temperature to 160*C and bake the loaf for 25-30 minutes.
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