Miniature Easter Wreaths
Miniature Easter Wreaths - Simply sweet - little wreaths for Easter breakfast or coffee
Healthy, because
Even smarter
Nutritional values
The small Easter wreaths not only look pretty and taste finely of vanilla - another plus point is their fat content. Thus yeast dough is probably the "slimmest" dough for pastries at all.
If some of the Easter wreaths are left over, the yeast pastry can be frozen; if the sweet hunger is tempting, simply defrost at room temperature and put in the oven for a few minutes.
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 122 mg | (3 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 77 mg |
Ingredients
- Ingredients
- 2 Tbsps butter (about 30 grams)
- 1 lemon
- ½ cup
- 10 ozs Pastry flour
- ½ cube fresh Yeast
- 4 Tbsps Canola oil
- 1 Tbsp brown sugar (about 20 grams)
- 2 eggs (large)
- 2 Tbsps Vanilla sugar
- 1 pinch salt
- 24 almonds
Kitchen utensils
Preparation steps
Remove butter from the refrigerator and allow to soften. Rinse lemon in hot water, wipe dry and finely grate zest. Warm the milk slightly in a small pot.
Place 250 grams (approximately 2 cups) flour in a bowl and crumble in the yeast. Mix in 80 ml (approximately 1/3 cup) of lukewarm milk and the canola oil.
Add the softened butter, sugar, 1 egg, vanilla sugar, salt and lemon zest to the flour. First knead the dough in the bowl using your hands, then knead on a lighlty floured work surface to a smooth, pliable dough.
Shape the dough into a ball and return to the bowl. Cover with a kitchen towel and let rise in a warm place until doubled in bulk, about 30 minutes.
Turn dough back out onto the floured surface and knead again. Divide the dough into 16 equal portions. Roll with your hands to long ropes (about 30 cm) (approximately 12 inches).
Place 2 ropes next to each other, for a total of 8 sets. Twist each set of ropes into a cord.
Line 2 baking sheets with parchment paper. Place the cords on top and form into 8 rings, pinching the seams firmly to hold the shape. Separate the remaining egg and whisk the yolk with the remaining milk in a small bowl. (Save the egg white for another use.)
Brush the dough rings with yolk mixture and arrange 3 almonds on each. Cover dough and let rest for a few minutes. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 20 minutes. Let cool on a wire rack before serving.
