A traditional recipe that should not be missing from the Easter Sunday table is the Easter ring, a preparation made with flour, fresh yeast, sugar, and milk, decorated with pastry cream. The Easter ring is a delicious, moist, and flavorful bread that can also be filled with pastry cream and nuts or almonds and decorated in the traditional way with sugar, candied figs, and cherries, or simply with white glaze. With these proportions, you will...
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In a bowl, place the flour and make a well in the center. Add the honey, crumbled fresh yeast, and gradually add the water while mixing until you form a dough.
Cover the dough and let it rise in a warm place until it doubles in size.
In a large bowl, place the softened butter and add the sugar, salt, and powdered milk.
Dissolve the fresh yeast in two tablespoons of warm water and add it to the mixture. Knead for about five minutes.
Add the risen starter dough to the mixture and knead again until all the ingredients are well incorporated and the dough is smooth and homogeneous.
Let the dough rest for about 15 minutes. Then divide it into two equal portions of 500 grams each. Let these two portions rest for another 15 minutes.
Take each portion and shape them into rings. Place them on a greased and floured baking sheet. Place a greased and floured circular cutter in the center of each ring to maintain their shape during rising and baking.
Let the rings rise until they double in size.
In a saucepan, combine half of the sugar with the milk and heat over low heat until it boils. Remove from heat and let it rest for 10 minutes.
In a bowl, mix the remaining sugar with the cornstarch and eggs. Gradually add the hot milk mixture while stirring.
Cook the mixture over low heat until it thickens. Remove from heat and let it cool completely.
Brush the risen rings with beaten egg yolk.
Decorate with the cooled pastry cream using a piping bag fitted with a star tip.
If desired, add candied figs, cherries, and sugar for decoration.
Bake the rings in a preheated oven at 170°C (340°F) for about 35 minutes or until fully cooked.
Ensure the starter dough rises properly to achieve a light and fluffy texture in the final bread.
Use a piping bag with a star tip for a more decorative finish when adding the pastry cream.
Allow the pastry cream to cool completely before using it to avoid melting the dough.
Grease and flour the circular cutter well to prevent it from sticking to the dough during baking.
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute fresh yeast with dry yeast. Use one-third of the amount of fresh yeast specified in the recipe.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Allow it to come to room temperature before shaping and baking.
What can I use instead of candied figs and cherries?
You can use other candied fruits, nuts, or even dried fruits like raisins or apricots as substitutes.
How do I know when the rings are fully baked?
The rings are done when they are golden brown and sound hollow when tapped on the bottom.
Can I freeze the Easter rings?
Yes, you can freeze the baked rings. Wrap them tightly in plastic wrap and store them in an airtight container for up to three months.
