RECIPES
Basia
A small, sweet treat for Easter breakfast, which I'm adding to my Easter menu suggestions for 2012. These fluffy rolls will delight more than just the kids. With a bit of jam (for example mandarin-apple-banana), these wreath rolls will also go great with tea.
Easter wreath rolls
And here is the whole process of making them:
Easter wreath rolls – shaping
Directions:
Scald the lemon with boiling water and grate the zest. Sift 250 g flour into a bowl, crumble in the yeast, pour in 80 ml milk and the oil, and mix. Add the butter, sugar, egg, vanilla sugar, salt and lemon zest, then knead into an elastic dough. Shape the dough into a ball, put it in a bowl, cover with a kitchen towel and set aside in a warm place for 30 minutes, until doubled in size. Knead the risen dough again, divide it into 16 pieces and roll them into 16 ropes, each 30 cm long, then shape 8 wreaths by twisting 2 ropes together. Place the wreaths on a baking sheet lined with parchment paper. Mix the rest of the milk with the egg yolk and brush it over the wreaths. Place 3 almonds on each one, cover with a towel and let them rise again for a few minutes (they don't need to rise much).
Preheat the oven to 200°C (390°F) (180°C / 355°F with convection) and bake the rolls for about 20 minutes. After baking, let them cool on a wire rack.
Enjoy!
Additional information:
Instead of wreaths, you can shape plain round rolls.
Easter wreath rolls
Source: EatSmarter 2/2011
18 comments
Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.
They look so delicious
Such pretty little wreaths ;]
perfect for the Easter basket.
They're so pretty! They'd make a perfect set with my yeast dough baskets :)
Karmelitko, oh yes, they'd look beautiful in a basket :)
Asiu, I already went to check out the baskets. They're gorgeous and really do go together as a set :)
And you could put an egg in the middle, either a whole one or a stuffed one, it'll look great.
Exactly. They can double as an edible decoration for the table :)
So nicely twisted
Basu, they're so pretty and really tasty (I made them as a test run before the holidays). Just tell me, what's the canola oil in the recipe for? I guess you didn't end up using it...?
Magdaleno, I'm glad the test went well :) The oil gets added to the dough together with the milk. It slipped my mind while I was writing it up. I'm fixing it now. I suspect it makes the dough more elastic. If they were tasty without the oil, even better :) Thank you for the feedback and for pointing that out, and I wish you a sunny time getting ready for the holidays!
Can I use regular sugar instead of brown sugar? And one more question :) Can I use sunflower oil instead of canola oil?
Of course you can use white sugar and sunflower oil. Brown sugar and canola oil are just a slightly healthier choice. The color and aroma might change a bit, but only slightly, and it won't hurt the wreaths themselves.
So delicious, best warm with cherry jam :)
I'm so glad you liked them, and come back again :)
I'm planning to make them for the holidays. I'm curious how they'll turn out :)
I hope, or rather I'm sure, that you'll like them :)
I made them and they're tasty and they look pretty too. I'm making another batch now because we've already eaten a good part of them :) Best wishes, and Happy Easter :)
That's great! Have a delicious Easter :)
I made them. Really great recipe. They're tasty and quick to make – but they also disappear very quickly into the tummies of hungry eaters :)