in Austria

Easter wreath

updated

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Ingredients for 1 servings:

  • 350 g flour
  • ½ pack of baking powder
  • 2 tsp salt and pepper
  • some caraway, ground
  • n. B. herbs (chives, parsley, dill, lovage), chopped
  • 2 eggs
  • 200 g quark (cottage cheese)
  • 4 tbsp milk
  • 6 tbsp oil
  • 150 g ham or bacon, diced
  • nutmeg
  • 1 egg yolk for brushing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carinthian specialty

Knead all ingredients (except the egg yolk for brushing) into a dough and form thick rolls. Then braid them into a wreath. Whisk the egg yolk and brush it over the wreath. To prevent the wreath from sticking together as it rises, place an empty tin can in the center. You can also roll it into sticks instead of a wreath. Bake in a preheated oven at 170°C for about 40-45 minutes. Serve with wine. Note: We place dyed eggs in the center of the wreath.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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