Yeast wreath for Easter
10 servings
80 minutes
The yeast wreath for Easter is a traditional pastry symbolizing unity and spring renewal. Its soft, airy dough combines classic ingredients of Russian cuisine: flour, milk, butter, and yeast. The wreath's feature is its braided structure, where each strip of dough contains its unique flavor—poppy seeds, sesame, and juicy cherries. The delicate dough infused with baking aromas, cherry tartness, and nutty sesame notes creates a harmonious taste suitable for both tea time and festive tables. It is baked to a golden hue and its appearance pleases the eye. This treat is not just a dessert but part of family traditions passed down through generations.
1
Dissolve yeast, salt, and sugar in warm milk. Set aside - let it dissolve.
- Milk: 240 ml
- Dry yeast: 12 g
- Salt: pinch
- Sugar: 60 g
2
Sift the flour into a bowl, add softened butter, egg, and milk with yeast. Knead the dough. Cover with a damp cloth and place in a warm place to rise.
- Wheat flour: 500 g
- Butter: 50 g
- Chicken egg: 1 piece
3
Defrost the cherries, rinse them, and let the juice drain.
- Frozen cherries: 250 g
4
Soak the poppy seeds in cold water.
- Poppy seeds: 15 g
5
Lightly toast the sesame seeds in a dry pan.
- Sesame seeds: 15 g
6
Once the dough has risen, place it on a work surface greased with vegetable oil. Divide into 3 parts and roll into sausages. Sprinkle 1 with sesame seeds, 2 with poppy seeds, and add cherries to 3. Braid all parts together.
- Sesame seeds: 15 g
- Poppy seeds: 15 g
- Frozen cherries: 250 g
7
Grease the baking pan with butter and place the braid in it. Let the wreath rise in the pan for 10-15 minutes.
- Butter: 50 g
8
Preheat the oven to 180 degrees and bake for 40-45 minutes. Check readiness with a toothpick.
