Cranberry Jam Wreaths
4 servings
100 minutes
Cranberry jam wreaths are a refined dessert of Russian cuisine, embodying warmth and homeliness. The recipe is based on airy yeast dough that gains a delicate texture from milk and butter. The cranberry jam soaking the layers of dough fills the wreaths with a bright tartness, creating a balance between sweetness and freshness. Historically, baked goods in the shape of wreaths symbolized unity and harmony, and this version particularly complements family tea gatherings well. Wreaths are served warm, dusted with powdered sugar, accompanied by fragrant tea or coffee. Their rich flavor and appetizing appearance make them an ideal choice for festive evenings and cozy get-togethers.
1
Dissolve the yeast in warm milk, add half of the flour, mix, and let the resulting dough sit in a warm place for 15-20 minutes.
- Dry yeast: 12 g
- Milk: 1 glass
- Wheat flour: 0.5 kg
2
Meanwhile, blend the cranberries, add sugar to the cranberry mixture, place it all in a saucepan, and simmer on low heat without a lid until the mixture thickens (the thicker the consistency, the better). Stir occasionally! After about 40 minutes (while you prepare the dough), the mixture will thicken and be ready.
- Fresh cranberries: 2 glasss
- Sugar: 2 tablespoons
3
We take eggs, add salt and 2 tablespoons of sugar, whisk and pour into the dough. Add melted butter and knead the dough, adding the remaining flour. The dough should not stick to the hands.
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
- Sugar: 2 tablespoons
- Butter: 70 g
- Wheat flour: 0.5 kg
4
Divide the dough into 2 equal parts. Roll out a rectangle about 30x45 cm, 5-7 mm thick. Spread half of the cranberry mixture, leaving a 1 cm edge.
- Fresh cranberries: 2 glasss
5
We roll the dough into a roll: cover one third of the wide part with the middle part and then cover it with the other edge. Pinch the edges of the dough and slightly roll the roll with a rolling pin. Cut the roll crosswise into strips about 3 cm wide.
6
Twist each strip 3-4 times and shape it into a ring, pinching the ends, and place it on a greased baking sheet.
- Butter: 70 g
7
Place in an oven preheated to 200–210 degrees for 10 minutes. Sprinkle the finished wreaths with powdered sugar.
- Icing sugar: to taste
