Easter basket

The finished dough (homemade or purchased) is rolled out in a thin layer (less than 1 cm) and cut into neat strips. You can do this with a ruler, so it will turn out more accurately. Then, on a board or table, we weave a lattice from the dough, considering that the dough will still fit. Not too dense. Take a fireproof bowl, wrap it with parchment or foil. Spread butter on top. Lay the grate on a bowl, cut off the excess parts. From these scraps we will make a handle and the edges of the basket.

In order to make an edge, make two bundles of dough, intertwine with each other and lay along the edge of the bowl. In order to make a basket handle, we weave a pigtail from the dough and lay it out in the form of an arc. The distance between the edges of the arc should be equal to the diameter of the bowl. We put a bowl with a "basket" and a pen on a baking sheet covered with parchment and oiled. Lubricate the basket and handle with beaten egg (if desired, you can also pritruzit sugar or cinnamon, it will be more interesting) and put in the oven for 40 minutes, the temperature is 200-220 C.

We take the finished Easter basket out of the oven, cool it and leave it to stand overnight under a large towel. Then we attach the handle to the basket with toothpicks. If the bottom is not quite smooth, trim with a knife. Line the bottom of the basket with parchment. It is advisable to store no more than 2 days in a plastic bag so that the basket does not dry out.