Traditional Easter Ring Recipe

Mix ¾ cup of lukewarm water with 2 teaspoons of sugar in a bowl.

Add the cube of yeast without stirring and cover the bowl with a plate.

Let it sit in a warm place until the yeast dissolves, ferments, and doubles in size (about 15 minutes).

Sift the flour and salt together and place them on a clean countertop in a mound, forming a well in the center.

In a separate bowl, lightly beat the eggs, then mix in the milk, sugar, lemon zest, vanilla or orange blossom essence, and the dissolved yeast.

Gradually pour this mixture into the center of the flour well, incorporating it first with a fork and then with your hands.

Add the butter in small pieces and knead the dough until it becomes very soft and smooth.

Cover the dough with a clean kitchen towel and let it rise in a warm place until it doubles in size (about 1 hour).

Punch down the dough to release the air and knead it briefly, pressing it with your fists and slapping it against the countertop.

Divide the dough into two equal portions and place each portion on a buttered and floured baking sheet.

Flatten each portion into a circular shape about 6 cm high.

Use a round cutter about 8 cm wide to remove the center of each dough circle.

Butter the outer edge of the cutter and leave it in the center to maintain the hole during the second rise, or create the hole with your hands.

Let the shaped dough rise again until it doubles in size.

Brush the dough with the beaten egg.

Decorate with pastry cream and coarsely chopped almonds.

Bake one ring at a time in a moderate oven (about 180°C or 350°F) until golden brown.

Remove the cutter from the center of the ring.