For the recipe Filled Easter Wreath with Pistachio Stuffing, prepare a yeast dough. Put the flour in a bowl and make a well. Crumble the yeast into the flour well, add the lukewarm milk and mix with a little flour from the edge to make a soft pre-dough. Dust with a little flour. Cover and let rest in a warm place until the dampfl has risen (the dampfl has risen when strong cracks can be seen on the floured surface).
Warm the butter slightly and mix it with the sugar, egg yolks, vanilla sugar, salt and grated lemon peel. Add the butter-sugar-egg mixture to the ripe dampfl and knead well. Cover and let rest in a warm place for about 30 minutes.
In the meantime, finely chop the pistachios and mix with cane sugar.
Divide the dough into two equal pieces and knead the pistachio-cane sugar mixture into one part of the dough. Form the dough pieces into rolls about 40 cm long on a floured work surface. Twist the rolls together to form a cord and then shape the cord into a wreath, tucking the ends well into each other. Place the Easter wreath on a baking sheet lined with baking paper. Cover and let rest for another 20 minutes. Preheat oven to 180°C and bake the filled Easter wreath for about 30 minutes. Warm the apricot jam slightly, mix with rum and brush the filled Easter wreath with it. Decorate with
Preparation Tip:
You can also prepare the recipe Filled Easter Wreath with a poppy seed filling or a nut filling.
Related Recipes:
Latvian Salska MaizeHalf of the flour in a warm baking dish form. Slowly mix in the water heated to 90-95 degrees. Cover and let...
Emmental Cheese SticksFor the Emmental cheese sticks, put the flour in a bowl and make a well in the center. Crumble in yeast, add...
Advent or Easter WreathButter, yeast, flour, milk and honey knead well together. Let the dough rise for 15-20 min. Finely grind the...
Light Rhubarb TartFor the rhubarb tart, first beat the egg yolks with 4 tablespoons of warm water until foamy, add the sugar...
Sauerkraut Cake with Feta Cheese1 cake makes about 20 pieces. Pluck sauerkraut apart with a fork. Sauté garlic cubes in 1/6 of the oil, add...
Crispy SticksFor crispy sticks, first crumble the yeast and dissolve in the beetroot juice. Knead with the remaining...
Fish Mault PocketsKnead a dough from eggs, flour, tap water and salt, let rest in plastic wrap for 1/2 hour. Cut fish fillet...
Souffle of Pretzel with Ragout of Pork and SauerkrautSouffle mixture: Scrape the salt from the pretzels and cut the pretzels into cubes. Sweat the ham and shallot...
Pot Dumplings with Rhubarb Compote*Attention: The ingredient quantities must be scrupulously observed! Finely grate the toast or chop in the...
Durum Wheat Semolina PastaPasta dishes are always a good idea! Whisk semolina, flour and salt with oil until crumbs. gradually add the...