John Myers
Contents
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Ingredients
For the yeast dough:
- 500 g Flour
- 1 packet Dry yeast
- 100 g Sugar
- 1 packet Citroback
- 1 pinch Salt
- 4 tablespoon Rapeseed oil
- 250 Milliliters Water
For painting:
- 1 piece Chicken egg yolk
- 1 tablespoon Water
For frying:
- Baking dish 22X15
- Backing aluminum foil
For the decoration:
- 5 tablespoon Powdered sugar
- Water or lemon juice
- Various Easter sweets
- Colorful sprinkles
Instructions
Yeast dough:
- Put the dry ingredients in the mixing bowl of the food processor and mix briefly. Add water and oil and knead first on the lowest, then on the highest speed until the dough loosens from the edge of the bowl.
- Cover the bowl with cling film and let it rest in the refrigerator for about 5 hours (preferably overnight).
Preparation for baking:
- Line the baking dish with baking aluminum foil. Dust the work surface with flour. Whisk the egg yolks and water together. Preheat the oven to 180 degrees top / bottom heat.
- Place the dough on the floured work surface and knead. Cut into 4 equal parts. Put 3 parts of the dough individually in freezer bags or freezer cans and freeze.
- Cut 2 pieces from the rest of the dough and roll them into long strands. Twist the two strands into a cord that corresponds to the circumference of the casserole shape.
- Roll out the rest of the dough in a rectangular shape, line the mold up to the top edge and press down a little. (It is best to pull the dough over the edge of the pan and cut off excess dough after baking).
- Brush the top of the dough with the egg yolk and place the prepared dough cord on top and press down a little. Brush with egg yolk.
- Approx. Bake until golden yellow in the preheated oven for 20 minutes and leave to cool in the tin for approx. 15 minutes.
- Carefully remove from the mold, remove the baking foil and let cool down completely on a wire rack. Mix powdered sugar and water or lemon juice to form a very viscous glaze.
- Brush the outer walls of the basket with the icing, let it dry a little and then sprinkle with the colorful sugar sprinkles. Let dry.
- In the meantime, lay out the various Easter sweets and spread the icing on the back as well. Place on a sheet of parchment paper to dry.
- Possibly. Spread a little more icing on the upper edge of the basket and attach the bunnies and beetles to the basket, gently pressing and allowing to dry.
- So ... or something like that, the easter baskets that my grandchildren will find with us on Easter Sunday will look like.
Nutrition
Serving: 100gCalories: 317kcalCarbohydrates: 52.9gProtein: 4.8gFat: 9.4g
