Easter Stuffed Wreath

In addition to traditional dishes that we all know well, other delicacies can also be found on the richly set holiday table for Easter. These include various cakes, strudels, wreaths, tortes, muffins, cookies, and other small pastries that not only delight with their divine taste but also with their beautiful appearance.

Details

  • Preparation Time: 110 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 20 g Yeast, dry

  • 80 g Sugar, white

  • 1 bag Sugar, white

  • 300 g Wheat flour, white, multi-purpose

  • 150 ml Milk, whole milk

  • 3 pieces Egg, egg yolk, fresh

  • 100 g Butter, salted

  • 1 pinch Salt, table

Nut filling

  • 50 ml Milk, whole milk

  • 20 g Sugar, white

Nut fillingCurd filling

  • 50 g Walnuts

  • 1 piece Egg, fresh

  • 50 g Apricot, dry

  • pieces Powdered sugar

Skutni nadev

  • 100 g Cheese, cottage cheese

  • 1 piece Egg, egg yolk, fresh

  • 30 g Sugar, white

Steps

  1. Crumble the yeast into a bowl and mix it smoothly with a spoonful of sugar, 2 tablespoons of flour, and about a deciliter of warm milk. Let the mixture stand in a warm place so that the yeast rises slightly. Mix the remaining milk with egg yolks, regular and vanilla sugar, and melted butter.

  2. Sift the flour into a bowl and make a well in the center. Sprinkle salt around the flour near the well, pour the risen yeast into the well. Add the egg yolk and milk mixture and knead everything together by hand into a rough dough, which is then placed on a floured surface and kneaded into a smooth and pliable dough that does not stick to your hands or the work surface. Place the dough in a lightly floured bowl, cover with a cloth, place in a warm spot, and let it rise until the volume doubles (about 50 minutes).

  3. While the dough is rising, prepare all three fillings. Mix the cottage cheese with egg yolk and sugar. Heat milk, sugar, and ground walnuts on medium heat while stirring to obtain a slightly thicker mixture. Remove from heat and let it cool. Cut dried apricots into pieces.

  4. Gently knead the risen dough, then roll it out onto a floured work surface and roll it thinly into a rectangle. Cut it lengthwise into three equal strips. Spread the fillings along the center of each strip: add the cottage cheese filling to one, the walnut filling to another, and the chopped apricots to the third. Close each strip separately and shape it into a roll.

  5. Once all three rolls are prepared, braid them together and shape them into a wreath, which is then placed on a baking sheet lined with parchment paper. Cover the wreath with a cloth and let it rise in a warm place for 20 to 30 minutes.

  6. Preheat the oven to 180 degrees Celsius. Brush the risen wreath with beaten egg on top and bake it in the preheated oven for 40 minutes. Let the baked wreath cool well, then place it on a nice plate or platter, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 369.85 kcal
  • Fat: 16.45 g
    • Saturated Fat: 7.22 g
  • Carbohydrates: 44.6 g
    • Sugars: 15.97 g
  • Protein: 8.64 g
  • Fiber: 1.66 g

Advice

The yeast dough will be easier to succeed if the room in which we work is warm and draft-free.