Easter flower

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to bake an Easter flower? Prepare the following ingredients. It is better to sift the flour in advance, this will saturate it with oxygen and give the baked goods an airy feel. Melt the butter in a water bath or in the microwave and let it cool. Rinse the raisins in warm water and let them dry. If it is very dry, then pour boiling water over it for 5-10 minutes. Wash the eggs under running water and soda, as there may be harmful bacteria on their surface.

2. STEP 2

   

   How to make a dough? Pour warm milk into a deep mug or bowl and heat it on the stove or in the microwave. It should be 35-40 degrees; if the temperature is higher, the yeast will die. Dissolve yeast in warm milk, add a spoonful of sugar, one glass of flour. Mix everything, cover with film and put in a warm place for 1-1.5 hours.

3. STEP 3

   

   The dough will be ready when it first rises and then the top begins to settle. This means you can continue preparing the dough. If no foam appears at all, then the yeast is not active and you need to use another one, otherwise you can simply spoil the food.

4. STEP 4

   

   Beat an egg into a deep bowl, add sugar and add melted, cooled butter. Mix well. Add the dough and add the rest of the flour in parts; you may need less or more. Place the dough on the table and knead with your hands, since the dough will stick a little to your hands, grease them with vegetable oil. You can add a little flour. Knead the dough for a few minutes.

5. STEP 5

   

   The finished dough will be soft, elastic and should stop sticking to your hands. Place it in a bowl, cover with cling film or a towel and place in a warm place for about 2 hours. The dough may take less or more time to rise, depending on the yeast, flour and ambient temperature. When the dough has doubled in size, you can start working with it.

6. STEP 6

   

   Roll out the finished dough into a rectangular layer 0.5 cm thick.

7. STEP 7

   

   Grease the dough with butter. Place washed raisins and candied fruits evenly over the entire surface (if they are too large, it is better to cut them). Sprinkle with sugar and optional cinnamon.

8. STEP 8

   

   Roll the dough into a roll, place it on a baking sheet lined with baking paper, greased with vegetable oil and wrap the roll in a circle. You can place a small baking dish in the middle to keep the middle open. Make small cuts as in the photo.

9. STEP 9

   

   Let the dough rise for about twenty minutes, covering it with a napkin. Brush with stirred raw egg and place in an oven preheated to 200 degrees to bake for about 20-25 minutes. The times are approximate, be guided by the operating characteristics of your oven.

10. STEP 10

    

    The finished Easter flower, if desired, can be sprinkled with powdered sugar or glazed. You can place colored eggs in the round hole in the middle of the pie. Small quail eggs are perfect for this. Bon appetit!

Comments on the recipe

Maystin

29.08.2023

4.9

I saw an Easter flower in the feed and wanted to bake one too! I kneaded a soft, elastic dough that almost didn’t stick to my hands according to the recipe. My raisins were dry, so I poured boiling water over them for 10 minutes and then dried them with paper napkins. I cut the candied fruits into smaller pieces. I rolled out the dough into a layer, brushed it with melted butter and placed raisins with candied fruits on top. I did not sprinkle with sugar and cinnamon. I rolled the roll and joined its edges. I placed it on a baking sheet covered with a silicone mat. I placed a muffin tin in the center of the circle to preserve the circle while baking and carefully made cuts for the flower petals. I brushed it with beaten egg on top. I didn’t remember how long it was baked, I was guided by the ruddy color of the Easter flower. It looks very original! A small Easter cake fit perfectly in the center of the flower. The whole family liked it, and it’s also very convenient to break off a “petal” and eat it with tea! The recipe is great, thanks to the author!