Description
I liked to weave out of the test. Baked sweet braided pastries and wanted to try something savory. Saw this idea online and decided to bring it to life from the night of the test. Came out perfect result. The wreath turned out soft, fluffy, the perfect complement to the soup (instead of bread).
Ingredients
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Milk
200 ml
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Flour
450 g
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Yeast
2 tsp
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Chicken egg
1 piece
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Vegetable oil
3 Tbsp
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Sugar
3 tsp
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Salt
0.5 tsp
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Butter
70 g
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Garlic
4 tooth
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Greens
-
Cumin
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Yolk egg
1 piece
Cooking
In warm milk add 2 tsp (no slides) of yeast, 1 tsp sugar and 2 tbsp flour. Let stand for 10 minutes. To the mixture add the egg, salt, remaining sugar and sifted flour. Knead the dough, after kneading add the vegetable oil. Cover the dough with plastic wrap and clean up overnight in the fridge.
The next day, prepare the filling. To softened butter add finely chopped greens and garlic. Herbs can take any, what do you prefer, I took the dill and parsley (a small bunch).
Overnight, the dough came. Here is what it has become.
Roll out the dough to a thickness of about 7 mm and a grease filling.
Turn the dough into a log and cut into 2 pieces (that way).
Part of the intertwine between itself and wrap it into a ring.
Lubricates the wreath with egg yolk and sprinkle with cumin. Allow to stand for 10 minutes. Bake in a preheated 190 degree oven for 30-35 minutes.
Here's a wreath we got for dinner.
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