Three-flavor Braided Easter Bread Wreath
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,712 cal. | (177 %) | ||
| Protein | 137 g | (140 %) | ||
| Fat | 144 g | (124 %) | ||
| Carbohydrates | 464 g | (309 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 60 g | (200 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 35.5 mg | (296 %) | ||
| Vitamin K | 65.6 μg | (109 %) | ||
| Vitamin B₁ | 3.8 mg | (380 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 52.6 mg | (438 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 1,983 μg | (661 %) | ||
| Pantothenic acid | 10.6 mg | (177 %) | ||
| Biotin | 151.2 μg | (336 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 4,479 mg | (112 %) | ||
| Calcium | 1,795 mg | (180 %) | ||
| Magnesium | 924 mg | (308 %) | ||
| Iron | 31.5 mg | (210 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 20.6 mg | (258 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 877 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 79 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 cube fresh Yeast
- ¼ l lukewarm milk
- 2 Tbsps sugar
- ½ tsp salt
- 100 grams carrots
- 2 Tbsps chopped Pistachio
- 1 tsp lemon juice
- 1 tsp ground ginger
- 4 Tbsps Poppy seeds
- 2 Tbsps Sunflower seed
- 3 Tbsps ground almonds
- 1 Tbsp Sesame seeds
- To sprinkle
- 2 Tbsps chopped Pistachio
- 2 Tbsps Poppy seeds
- 2 Tbsps Sesame seeds
Preparation steps
Mix yeast, milk, 100 g (approximately 3/4 cup) flour and 1 teaspoon sugar, plus more milk if needed. Cover yeast mixture and let stand for about 30 minutes. Mix remaining flour, remaining sugar and salt, stir into yeast mixture, cover and let stand for about 30 more minutes. Knead dough vigorously and divide into three portions. Rinse, peel and finely grate carrots.
Knead carrots, pistachios, lemon juice and ginger into one dough portion. Knead poppy seeds and sunflower seeds into another dough portion. Knead almonds and sesame seeds into remaining dough portion. Roll out dough portions into long ropes and braid together.
Form braid into a wreath, pinch ends to seal and place on a baking sheet lined with parchment paper. Cover wreath and let rise for about 30 minutes. Brush wreath with water and sprinkle strands with pistachios, sesame seeds and poppy seeds to match dough. Bake wreath in oven preheated to 200°C (approximately 400°F) until golden brown, 30-40 minutes. Cut wreath into pieces to serve.
