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🍽️ Small Easter Wreaths

254 kcal · 30 min · 4 servings

Ingredients

• 30 g Butter (2 tbsp)
• 1 Lemon
• 100 ml Milk (1.5% fat)
• 270 g Spelt flour Type 1050
• 0.5 cube Yeast
• 4 tbsp Rapeseed oil
• 40 g Raw cane sugar (2 tbsp)
• 1 Egg (L)
• 0.5 tsp Vanilla powder
• 1 pinch Salt
• 1 Egg yolk (L)
• 24 peeled almond kernels

Instructions

1. 1. Take the butter out of the fridge and let it soften at room temperature.
2. 2. Wash the lemon under hot water and dry it thoroughly.
3. 3. Grate the lemon zest finely.
4. 4. Warm the milk slightly in a small pot.
5. 5. Sift 250 g of flour into a large bowl.
6. 6. Crumble the yeast into the bowl with the flour.
7. 7. Pour 80 ml of lukewarm milk and the rapeseed oil over the flour and yeast.
8. 8. Add the softened butter, the sugar, 1 egg, the vanilla powder, the salt, and the lemon zest.
9. 9. Knead the ingredients with your hands in the bowl to form a dough.
10. 10. Continue working the dough on a floured work surface until it is smooth and pliable.
11. 11. Shape the dough into a ball.
12. 12. Place the dough ball back into the bowl.
13. 13. Cover the bowl with a kitchen towel.
14. 14. Let the dough rise in a warm place for about 30 minutes.
15. 15. Wait until the volume of the dough has approximately doubled.
16. 16. Place the dough on the floured work surface.
17. 17. Knead the dough thoroughly again.
18. 18. Divide the dough into 16 equal portions.
19. 19. Shape each portion into a roll about 30 cm long.
20. 20. Place 2 rolls side by side.
21. 21. Twist the two rolls around each other several times.
22. 22. Ensure that a sort of cord is formed.
23. 23. Line 2 baking sheets with baking paper.
24. 24. Place the dough cords on the baking sheets.
25. 25. Shape the cords into 8 wreaths.
26. 26. Press the seams of the wreaths together firmly.
27. 27. Separate the remaining egg into yolk and white.
28. 28. Whisk the yolk with the remaining milk in a small bowl.
29. 29. Use the egg white for another purpose.
30. 30. Brush the wreaths with the egg yolk and milk mixture.
31. 31. Top each wreath with 3 almonds.
32. 32. Let the wreaths rise covered for a few more minutes.
33. 33. Preheat the oven to 200 °C (convection 180 °C, gas: setting 3).
34. 34. Bake the wreaths in the preheated oven for about 20 minutes.
35. 35. Take the Easter wreaths out of the oven.
36. 36. Let the wreaths cool on a cake rack.

Nutrition per serving

• kcal: 254
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 28 g