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
45minutes
Servings
12
Cook Time
45minutes
Ingredients
Instructions
  1. 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.
  2. That’s how brew appeared.
  3. In the sifted flour, add salt, the remaining sugar, pour in milk, yolks and 120 g of melted butter. Mix it.
  4. 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!
  5. The dough came up.
  6. Divide the dough into 12 parts and roll each into a rectangle. Sprinkle with candied fruits – I chop them finely.
  7. Roll into a roll on the long side. We do not cut to the end and weave.
  8. The ends are tightly connected. I have a ring.
  9. 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.
  10. Remove the film. Preheat the oven to 200 degrees. Bake for 20 minutes until golden brown – focus on your oven!!!
  11. Cool on a wire rack and sprinkle with powdered sugar.
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