Easter Wreath Tea Cakes: A Sweet and Tangy Delight

Traditional wreaths for Easter — a stand for paints! But what prevents us from treating ourselves to such a delicacy on any other day? They are easy to prepare and the results are amazing! A little effort, and amazing tea cakes are ready! Sweet dough with a sour, aromatic filling is the perfect combination. You can replace cranberries with currants or others — it won’t be any worse.
cook time: 4h
Isla Thatcher
Easter Wreath Tea Cakes: A Sweet and Tangy Delight

Nutrition Facts (per serving)

272
Calories
8g
Fat
41g
Carbs
6g
Protein

Ingredients (8 portions)

For dough:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 500 g
Butter 50 g
Milk 150 ml
Chicken eggs 2 pc
Yeast 25 g

For filling:

Sugar 100 g
Orange zest 1.5 tsp
Cranberry 1.5 cup

For the form:

Butter 2 tbsp

For sprinkling:

Powdered sugar 10 g

Recipe instructions

Step 1

Step 1
How to make magical baking? DOUGH: Dissolve fresh compressed yeast in milk. Add a glass of flour. Stir lightly and place in a warm place for an hour. Add beaten eggs with salt and sugar, add the remaining flour and stir, adding soft butter in small portions. Knead until the dough is smooth and does not stick to your hands or work surface. Cover the dough with film and place in the refrigerator for 2 hours.

Step 2

Step 2
FILLING: Grind the cranberries using a blender or meat grinder. Add zest and sugar. Cook over medium heat, stirring all the time, until the mixture thickens.

Step 3

Step 3
BAKING: Dust the counter with flour, roll out the dough into a 60 x 30 cm layer. Spread the filling evenly, not reaching 1.5 cm from the edges.

Step 4

Step 4
Cover the middle of the layer first with the right edge and then with the left. Pinch the edges of the product and go over it lightly with a rolling pin.

Step 5

Step 5
Cut the product into 12 transverse strips.

Step 6

Step 6
Roll each strip into a rope, fold it into a wreath shape, and pinch the ends. Cover a baking sheet with parchment, grease with oil and place the wreaths. Bake in the oven for 10-15 minutes at 210 degrees. Keep in mind that everyoneʼs oven is different. Cooking temperatures and times may differ from those indicated in the recipe.

Step 7

Step 7
Cool the finished wreaths a little and sprinkle with powdered sugar. Enjoy your tea!

Additional rubrics

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