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🍰 Pistachio Easter Wreath

500 kcal · 30 min · 4 servings

Pistachio Easter Wreath Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm 250 milliliters of milk in a pot for about one minute until it is lukewarm.
  2. 2. Crumble the yeast into the warm milk and stir in 8 grams of sugar (two spoons) until the sugar has dissolved.
  3. 3. Cover the pot and let the yeast milk rest for about 10 minutes.
  4. 4. Pour the yeast milk into a bowl.
  5. 5. Add the remaining sugar (ten spoons), butter, salt, an egg, and flour.
  6. 6. Knead everything into a smooth dough.
  7. 7. Let the dough rise for one hour.
  8. 8. Finely chop the pistachios.
  9. 9. Mix the pistachio cream in a bowl with two tablespoons of milk.
  10. 10. Preheat the oven to 180 degrees Celsius (top and bottom heat).
  11. 11. Roll out the dough on a floured surface into a rectangle.
  12. 12. Spread the pistachio cream over the dough.
  13. 13. Sprinkle the chopped pistachios over the dough.
  14. 14. Set aside about one tablespoon of the chopped pistachios for later.
  15. 15. Roll the dough evenly from both long sides until the two rolls meet in the center.
  16. 16. Line a springform pan with baking paper.
  17. 17. Shape the dough roll into a circle and place it in the springform pan.
  18. 18. Ensure that the ends touch.
  19. 19. Let the wreath rise for about 20 minutes.
  20. 20. Brush the Easter wreath with two tablespoons of milk.
  21. 21. Bake the wreath in the oven for about 25 minutes.
  22. 22. Cut the lemon in half and squeeze out the juice.
  23. 23. Mix one tablespoon of lemon juice in a bowl with powdered sugar (six spoons).
  24. 24. Allow the Easter wreath to cool slightly.
  25. 25. Brush the cooled wreath with the powdered sugar glaze.
  26. 26. Sprinkle the remaining pistachios over the wreath.
  27. 27. Serve the Easter wreath and enjoy your meal!

Nutrition per serving