Easter wreaths: Easter nests made of spelled

Easter is fast approaching, so I've baked pretty little Easter wreaths for you. These are delicious Easter nests made from yeast dough and prepared with spelled flour. Yeast pastries should not be missing at Easter, whether for breakfast or brunch. As small nests with a colored Easter egg, they go particularly well with this festive occasion and look even prettier ... ♥

Osterkränze

Easter wreaths made from spelled flour

This recipe uses little yeast. In addition, my favorite Italian sourdough Lievito Madre is used again. If you don't have a madre, you can also use some fresh yeast instead or make a madre made from dried ferment starter called EVA. I explain to you exactly how it works with EVA in mine Recipe for Lievito Madre. Personally, I wouldn't bake the wreaths entirely without yeast, because a subtle yeast taste is simply part of it for me. I prefer to bake (as almost always) the variant with overnight cooking. This makes the Easter wreaths beautifully aromatic and particularly digestible. You can decide whether you either park the main dough in the refrigerator overnight or the wreaths that have already been formed later. The latter variant is particularly practical for a relaxed Easter breakfast, as you only have to put the wreaths in the oven in the morning. You can find information about this in the recipe.

Do you also love sweet yeast pastries? Then definitely try my super fluffy one Curd maresHefezopf as well as my juicy AdvocaatYeast plait with chocolate. By the way, you can find more here Recipes for Easter. Now I wish you a lot of fun while baking ... ♥

Osterkränze

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EASTER WREATHS made from spelled flour

  • Yield:
    8 pieces
  • Category:
    Breakfast, breakfast, pastries, yeast pastries
  • Cuisine:
    German - German
 piece

Ingredients

FLOUR COOK PIECE

  • 100 g milk
  • 20 g Spelled flour type 630

MAIN DOUGH

  • Piece of flour cooker
  • 150 g Milk (cold)
  • 5 g fresh yeast
  • 80 g Lievito Madre (| alternatively 5 g fresh yeast + 25 g Milk + 50 g Flour)
  • 450 g Spelled flour type 630
  • 60 g sugar
  • 1 Egg (cold)
  • 1 egg yolk
  • 70 g Butter (cold but not hard)
  • 1 Teaspoon vanilla extract homemade (or 1 prize ground vanilla)
  • 1 Organic lemon, including the zest of peel
  • 20 g Lemon juice
  • 5 g salt

ADDITIONALLY

  • 1 whisked egg + 1 pinch of salt
  • Granulated sugar
  • sliced almonds
  • optional: 8 hard-boiled colored eggs

Instructions

FLOUR COOK PIECE

  1. Mix the flour and milk in a small saucepan without lumps and heat slowly. (At least 65-70 ° C should be reached or everything should be boiled for a short time).
    After a few minutes, the flour will begin to swell.
    Take the saucepan off the stove and stir for another 1-2 minutes.
    (Also works great in a food processor with a cooking function, briefly stir milk and flour with the Flexi stirring element and then heat for a few minutes at a slow speed to 70-75 ° C.)
  2. Then decant and cover with cling film and let cool down (at least 2-3 hours).
    You can also make the piece of flour cooker the day before and keep it in the refrigerator.

MAIN DOUGH

  1. Dissolve yeast / yeast + Lievito Madre and 10 g of the sugar and 50 g of the flour in the milk.
    Cover and let rest for 30-40 minutes.
  2. Add all the other ingredients for the dough except for the butter and salt.
    Mix briefly on the lowest setting and then knead at low speed for 10 minutes to form a smooth dough.
    At the end of the kneading time, add the butter and salt in portions.
  3. Shape the finished dough into a ball and transfer it to a lightly oiled bowl.
  4. Cover and let rise for 3-4 hours at room temperature (or approx. 1.5-2 hours in a warm place with approx. 25-27 ° C).
    The batter should have doubled to tripled at least.
    (Alternatively cold stick cooking: let rise for 1 hour at room temperature and then 10-12 hours overnight in the refrigerator. The next morning let acclimate for 1-2 hours.)
  5. Then divide it into 8 parts and divide each time again into 2 parts.
    Always look round and let it relax for 30 minutes.
    Then form strands of 35-40 cm on each dough piece.
    Twist two strands of dough into a cord and then lay them in a wreath.
  6. Whisk the egg with the salt.
    Spread it at the beginning of the walking time and again before baking.
  7. Cover again and let rise for 1.5-2 hours at room temperature.
    (Alternatively, cold cooked pieces: after molding and well covered, place in the refrigerator (5 ° C) overnight for 10-12 hours, bake directly in the morning.)
  8. Preheat the oven to 220 ° C top / bottom heat in good time.
  9. Sprinkle with granulated sugar and / or sliced almonds if desired.
  10. Bake for around 16-20 minutes, depending on the oven. Immediately reduce the temperature to 190 ° C top / bottom heat and do not bake too dark.
  11. Since every oven bakes differently, I recommend visual contact, especially at the end of the baking time.

Keywords: Spelled, spelled flour type 630, breakfast, yeast plait, flour cooked piece, Easter wreath, Easter wreaths, Easter

Print

EASTER WREATHS | Thermomix recipe

  • Yield:
    8 pieces
  • Category:
    Breakfast, breakfast, pastries, yeast pastries
  • Cuisine:
    German - German
 piece

Ingredients

FLOUR COOK PIECE

  • 100 g milk
  • 20 g Spelled flour type 630

MAIN DOUGH

  • Flour cooking piece (preferably cold from the refrigerator)
  • 150 g Milk (cold)
  • 5 g fresh yeast
  • 80 g Lievito Madre (| alternatively 5 g fresh yeast + 25 g Milk + 50 g Flour)
  • 450 g Spelled flour type 630
  • 60 g sugar
  • 1 Egg (cold)
  • 1 egg yolk
  • 70 g Butter (cold but not hard)
  • 1 Teaspoon vanilla extract homemade (or 1 prize ground vanilla)
  • 1 Organic lemon, including the zest of peel
  • 20 g Lemon juice
  • 5 g salt

ADDITIONALLY

  • 1 whisked egg + 1 pinch of salt
  • Granulated sugar
  • sliced almonds
  • optional: 8 hard-boiled colored eggs

Instructions

FLOUR COOK PIECE

  1. Put the flour and milk in the mixing bowl, 6-7 min. / 75 ° C / speed 2.
  2. Then decant and cover with cling film and let cool down (at least 2-3 hours).
    You can also make the piece of flour cooker the day before and keep it in the refrigerator.

MAIN DOUGH

  1. Put the yeast / yeast + Lievito Madre, milk, 50 g spelled flour and 10 g sugar in the mixing bowl. Mix for 2 min / speed 3.
    Cover and let this pre-dough rest for 30-40 minutes.
  2. Add all other ingredients for the dough, except for the butter and salt, 4 min / dough kneading setting.
    After about 3 minutes of kneading, add the butter and salt.
  3. Shape the finished dough into a ball and transfer it to a lightly oiled bowl.
  4. Cover and let rise for 3-4 hours at room temperature (or approx. 1.5-2 hours in a warm place with approx. 25-27 ° C).
    The batter should have doubled to tripled at least.
    (Alternatively cold stick cooking: let rise for 1 hour at room temperature and then 10-12 hours overnight in the refrigerator. The next morning let acclimate for 1-2 hours.)
  5. Then divide it into 8 parts and divide each time again into 2 parts.
    Always look round and let it relax for 30 minutes.
    Then form strands of 35-40 cm on each dough piece.
    Twist two strands of dough into a cord and then lay them in a wreath.
  6. Whisk the egg with the salt.
    Spread it at the beginning of the walking time and again before baking.
  7. Cover again and let rise for 1.5-2 hours at room temperature.
    (Alternatively, cold cooked pieces: after molding and well covered, place in the refrigerator (5 ° C) overnight for 10-12 hours, bake directly in the morning.)
  8. Preheat the oven to 220 ° C top / bottom heat in good time.
  9. Sprinkle with granulated sugar and / or sliced almonds if desired.
  10. Bake for around 16-20 minutes, depending on the oven. Immediately reduce the temperature to 190 ° C top / bottom heat and do not bake too dark.
  11. Since every oven bakes differently, I recommend visual contact, especially at the end of the baking time.

Keywords: Spelled, spelled flour type 630, breakfast, yeast plait, flour cooked piece, Easter wreath, Easter wreaths, Easter

Osterkränze

 

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10 thoughts on “Osterkränze: Osternester aus Dinkel”

  1. Dear Sonja, I had given up hope of ever getting good, light spelled yeast pastries, but this recipe taught me better: so aromatic, fluffy and tender, thank you very much for this recipe! Out of laziness I just formed muffins, stored them in the cooler overnight and baked them off after 1 hour of acclimatization, the result: simply great! Your recipes and tips have become a valuable asset to my work. In the past, people used to say: "Look up Shakespeare", I just say: look up Sonja! Thanks to your tips, I even managed to make a Lievito Madre with yeast water. Thank you for sharing your knowledge and enthusiasm! Have a nice Sunday and all the best for the "Corona weeks" ... Barbara

    1. Dear Barbara,
      Thank you very much for your lovely comment! I was very happy about it! Stay healthy and take care ...
      sincerely,
      Sonja

  2. Hello Sonja, my first attempt with this recipe was absolutely awesome! Thanks for that.

    I have a question: could you completely omit the added yeast and, for example, replace part of the added milk with yeast water? I have yeast, but I would be tempted to only use wild yeast - but I'm unsure about the amount.

    Thank you and stay healthy!

    1. cookieundco

      That makes me very happy! 🙂

      So the taste will be different then. Then you would have to knit the entire recipe and build in a HW pre-dough.
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  3. It's the best yeast dough I've ever made. So fluffy, soft and delicious. I took a little less vanilla, but instead rubbed tonka beans in.

    1. cookieundco

      That makes me very happy! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  4. Hello Sonja,

    When I want to let the preformed crumbs rise in the refrigerator overnight. Does the dough still have to rise before molding? Or do I shape the wreaths without letting the dough rise?
    And should I let it rise for an hour at room temperature in front of the refrigerator?

    Thank you and best regards,
    Cosima

    1. Hi there,

      I would let it poke for about 30 minutes. Also depends on your fridge. Should it have been measured over 5 ° C, it should rather be poured in directly.

      Many greetings,
      Sonja

  5. Hello, I baked them today and I would like to know how long you can keep them.
    And how do I store them correctly? 😎

    1. To be honest, it's best a pastry to eat fresh or, at most, the next day. But they can be frozen wonderfully. 🙂

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