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Ingredients
Bread Wreaths with Eggs
Sift the flour into a bowl and make a well in the middle. Crumble the yeast into 4 tablespoons of lukewarm milk, pour it into the bowl and cover with a little flour from the edge. Cover and let rest for 15 minutes. Dissolve the saffron and butter in the remaining milk over low heat. Mix this into the dough with the egg yolks with the dough hook of a mixer. Stir for about 10 minutes until the dough releases from the edge of the bowl. Cover and let rise for 45 minutes.
Divid the dough into 8 equal portions on a floured surface and shape each into a log of 50 cm length (approximately 20 inches). Bring the edges together to make them into wreaths, then place an egg into the middle of the wreath. Heat the butter and sprinkle over the wreaths. Bake about 30 minutes at 180°C convection (approximately 350°F), until golden brown. Remove the eggs, color them as desired, allow to dry and replace back into the wreaths.
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |