Easter is approaching, and I couldn't miss the opportunity to share this easy and traditional Easter ring recipe. This simple and classic recipe creates a delicious Easter ring that's perfect for celebrating the holiday. The process involves activating yeast, preparing a rich dough with butter, eggs, and citrus zest, and shaping it into a festive ring. Decorate it with almonds and pastry cream for a delightful treat. You can even add traditional hard-boiled or decorated...
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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.
Ensure the water used to activate the yeast is lukewarm, not hot, to avoid killing the yeast.
Knead the dough thoroughly to achieve a smooth and elastic texture.
For a festive touch, decorate the ring with chocolate eggs or colorful decorations after baking.
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute fresh yeast with dry yeast. Use about 7 g of dry yeast for this recipe.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before shaping and baking.
What can I use instead of pastry cream?
You can use whipped cream, custard, or even a simple glaze as an alternative to pastry cream.
How do I store the Easter ring?
Store the Easter ring in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
Can I freeze the Easter ring?
Yes, you can freeze the baked Easter ring. Wrap it tightly in plastic wrap and store it in the freezer for up to 1 month.
