Easter wreath

Easter wreath

Total: 3 hr 20 Min. | Active: 45 Min.
lactose-free
Nutritional value / 100 g: 242 kcal
, Fat: 11 g
, Carbohydrate: 23 g
, Protein: 11 g

Ingredients

1 bread

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

Dough

500 g light spelt flour
1 ½ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 dl water
2 tbsp olive oil

To dye the eggs

2 litres water
2 tbsp cochineal
8 eggs
½ tbsp olive oil

To shape

150 g country bacon whole, rind removed, bacon diced
2 tbsp thyme leaves
1 egg, beaten
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How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To dye the eggs

Bring the water and cochineal to the boil, simmer for approx. 5 mins. Add the eggs, boil for approx. 1 min., drain and dab dry. Brush the eggs with the oil.

To shape

Knead the bacon and thyme into the dough. Divide the dough into two portions, shape into strands approx. 60 cm long. Twist the strands of dough together and join the ends to make a wreath. Place the wreath on a baking tray lined with baking paper. Gently open up the twists, insert the eggs. Cover the wreath and leave to rise at room temperature for a further 30 mins. Glaze the wreath with a little egg.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.

Good to know
Note: The cochineal is a scale insect that originates from Central and South America. The red dye, Carmine, comes from the female insects. Cochineal is available from Coop Vitality pharmacies.

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