Easter brioche wreath with orange jam
Источник фото: https://ru.123rf.com/profile_serezniy
Elegant baked goods for Easter - a wreath Easter cake made from eight buns.
The dough is kneaded with water and vegetable oil, with the addition of honey, eggs and zest, and the inside of the buns is filled with orange jam. The buns are sprinkled with almond petals one after another to create a semblance of a cross - the religious symbol of Easter.
Ингредиенты
Water (slightly warm) – 130 ml
Vegetable oil (ideally olive) – 60 ml + for lubricating surfaces
Egg – 1 pc.
Yolk – 1 pc.
Sugar – 90 g
Flour 00 – 440 g (3 cups with a capacity of 250 ml) + for sprinkling surfaces
Pressed brewer's yeast – 10 g
or dry yeast – 5 g
Honey (preferably orange or acacia) – 1 tbsp. spoon
Salt – 2-3 g
Orange (zest) – 1.5 pcs. (small)
Orange jam – 150 g
To grease and sprinkle the Easter wreath:
Egg white – 1 pc.
Milk – 1 tbsp. spoon
Orange (zest) – 0.5 pcs.
Honey – 1 teaspoon
Brown sugar - to taste
Almond petals - to taste
Рецепт
1. Prepare the products. We heat the water until slightly warm - up to 40 degrees.
2. Pour the crumbled yeast and 1/4 sugar into a bowl.
3. Add lukewarm water. Mix and set aside.
4. Sift the flour into a wide bowl. Add the remaining sugar. Mix.
5. Pour in the activated yeast.
6. Add the egg and yolk, mix.
7. Pour in the vegetable oil, stir until it is completely incorporated.
8. Add honey and mix.
9. From 2/3 of the surface of well-washed oranges, use a fine grater to remove the zest - the bright part of the peel.
10. Add it to the dough.
11. Lastly, add salt. Mix.
12. Leave the dough under the film for 2 hours.
13. The dough has doubled in volume
14. Place the risen dough on a clean table, stretch it slightly and straighten it into a rectangular layer 40 cm long.
15. Roll it lengthwise.
16. We get a roll 40 cm long.
17. Cut into 8 “slices” (first in half, then each half in half, then each quarter in half).
18. Flatten the slice with your palm and stretch it into a flat cake (diameter about 15 cm).
19. Place about 1 tbsp on the center. spoon of orange jam.
20. Pinch the edges of the flatbread over the filling.
21. Turn over with the tuck down.
22. Grease a mold with a diameter of 26 cm with oil and cover it with a circle cut out of parchment.
23. Place the formed buns under the wall with the tucks facing down. We leave them warm under the film for now. Turn on the oven to preheat to 180 ℃.
24. Combine egg whites in a bowl with milk and honey. Here, use a fine grater to remove the zest from the remaining surface of the orange. Mix.
25. Brioche has noticeably increased in volume. Lubricate them with the protein-honey mixture. Sprinkle with brown sugar. Cover 4 buns one at a time with almond crumbs - we get an almond cross.
26. Place in an oven preheated to 180 ℃ for 25-30 minutes. Easter brioche wreath with orange jam is ready.
27. We take it out onto a serving dish (to do this, it is convenient to turn it over together with the form onto a board, then remove the form, and cover the wreath with the dish and turn it over with the board).
28. The wreath can be decorated in different ways; in the center you can place a bowl of jam, eggs, a salt shaker with a candle, etc. Happy Easter and bon appetit!