Magic Baking

Traditional Easter wreaths - a stand for coloring! But what prevents us from indulging ourselves with such a treat on any other day? It's not difficult to cook them, and the result is amazing! A little effort, and amazing pastries are ready for tea! Sweet dough with sour aromatic filling is the perfect combination. You can replace cranberries with currants or others. — it won't be any worse.

Ira

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

500

Yeast (Fresh pressed. If you have dry yeast, you need to reduce their amount by 3 times)

Milk

150

Chicken eggs

Sugar

Salt

0.5

Butter

For filling:

Sugar

100

Cranberries

1.5

Orange peel

1.5

For the mold:

Butter

For sprinkling:

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 15 % 8 g

Carbohydrates 75 % 41 g

251 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 4 h

Step 1:
How to make magic pastries? DOUGH: Dilute fresh pressed yeast in milk. Add a glass of flour. Stir lightly and put in a warm place for an hour. Add the beaten eggs with salt and sugar, add the remaining flour and stir, adding soft butter in small portions. Knead until the dough is smooth and does not stick to your hands and work surface. Cover the dough with a film and put it in the refrigerator for 2 hours.
Step 2:
FILLING: Chop the cranberries with a blender or meat grinder. Add the zest and sugar. Cook over medium heat, stirring all the time, until the mass thickens.
Step 3:
BAKING: Sprinkle flour on the table, roll out the dough into a layer of 60 x 30 cm. Spread the filling evenly, not reaching 1.5 cm to the edges.
Step 4:
Cover the middle of the formation first with the right edge, and then with the left. Pinch the edges of the product and lightly walk with a rolling pin.
Step 5:
Cut the product into 12 transverse strips.
Step 6:
Roll each strip with a tourniquet, fold it in the form of a wreath, pinch the ends. Cover the baking sheet with parchment, brush with oil and lay out the wreaths. Bake in the oven for 10-15 minutes at a temperature of 210 degrees. Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe.
Step 7:
Cool the finished wreaths a little and sprinkle with powdered sugar. Have a nice tea party!

Important : Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

How to properly replace pressed yeast with dry yeast, in which liquid it is better to breed, why you need to be able to distinguish active yeast from instant and other useful tips read in the article about yeast .

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !