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Rainer’s Easter Wreath

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Rainer’s Easter Wreath

The perfect rainer’s easter wreath recipe with a picture and simple step-by-step instructions.

  • 700 g Wheat flour
  • 14 g Dry yeast
  • 1 pinch Salt
  • 1 pinch Sugar
  • 1 Cup Warm water
  • 1 Cup De-Oiled poppy seeds
  • 1 piece Organic egg
  1. In a mixing bowl, mix the flour, yeast, salt and sugar together well.
  2. Add the warm water and mix into a smooth dough. I knead the dough in the bowl. Goes well and you have a clean table.
  3. Let the dough rest for an hour in a warm place. Cover the bowl with a tea towel.
  4. Preheat the oven to 180 degrees. Knead the dough again.
  5. Shape the dough into small rolls on a baking sheet and form a wreath side by side. Separate the egg, stir and use only the yolk to brush the wreath. (Pastry brush, or something) Sprinkle with the sesame seeds. Then let everything rest for another half an hour. Put in the oven on the middle rack and bake for 1.5 hours.
Dinner
European
rainer’s easter 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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