Master chef
Utensils
Apron
baking paper
Baking tray
Brush
Fork
Oven mitts
Tablespoon
Timer
small bowl
Cooling rack
Dough scraper
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Measuring cup
Place the low-fat quark in a small bowl and set aside. Rinse out the pot and dry thoroughly, use as a measuring cup.
Dough
Mix the flour and salt in a bowl. Crumble the yeast, mix in.
Add the water and honey to the flour along with the reserved quark, mix, knead for approx. 5 mins. to form a smooth dough, cover the dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
Divide the dough into 4 portions, divide each portion in half and shape into strands approx. 30 cm long. Take two strands at a time, place them next to each other, twist together and shape into wreaths on a tray lined with baking paper. Place an egg in the middle of each. Cover the wreaths and leave to rise for approx. 30 mins. Glaze the wreaths with egg.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
| Tip: | Prior to baking, sprinkle 1 tbsp of sugar crystals over the wreaths or mix 2 tbsp icing sugar with 1 tsp water. Decorate the baked, cooled Easter wreaths with the icing, sprinkle 2 tbsp sugar pearls on top. |
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