Easter Rings Recipe
Easter rings - pastries of Italian cuisine. Moderately sweet (sweetness is regulated by the amount of powdered sugar and candied fruits to your taste), delicate, creamy, elegant, light and very tasty - they just have a place on the festive Easter table.
Servings 12
Cook Time 45 minutes
Ingredients
- 1 pack Dry yeast
- 540 gram Flour wheat / Flour
- 75 gram Sugar
- 120 milliliters Milk
- 3 pieces Egg yolk
- 180 gram Butter
- 150 gram Candied fruits
- Salt pinch
- Sugar powder to taste
Instructions
- Cook. Pour 90 ml of warm water, add 1 tsp of sugar from the total amount and pour 140 g of flour - stir as much as possible. The dough turns out not liquid!!! Cover and put in a warm place for 30 minutes.
- That's how brew appeared.
- In the sifted flour, add salt, the remaining sugar, pour in milk, yolks and 120 g of melted butter. Mix it.
- Add the sponge cake and knead a soft and elastic dough. Cover and place for 1-1.5 hours in a warm place - the dough should double!
- The dough came up.
- Divide the dough into 12 parts and roll each into a rectangle. Sprinkle with candied fruits - I chop them finely.
- Roll into a roll on the long side. We do not cut to the end and weave.
- The ends are tightly connected. I have a ring.
- On a baking sheet covered with parchment, lay out the rings and brush each ring with the remaining melted butter, cover with a film - leave in a warm place for 20 minutes.
- Remove the film. Preheat the oven to 200 degrees. Bake for 20 minutes until golden brown - focus on your oven!!!
- Cool on a wire rack and sprinkle with powdered sugar.