John Myers
Yeast Wreath
The perfect yeast wreath recipe with a picture and simple step-by-step instructions.
- Dough:
- 400 gr Flour
- 0,5 Dice Yeast
- 2 tbsp Natural yoghurt
- 2 tbsp Rapeseed oil
- 100 ml Warm milk
- 1 tsp Salt
- 1,5 tbsp Sugar
- 1 Egg
- Filling:
- 150 gr Feta
- 1 tbsp Black cumin
- Paprika powder to sprinkle the cheese
- Rapeseed oil to coat the dough
- Aside from that:
- 1 Egg yolk
- 1 tbsp Black cumin
- 2 tbsp Sesame
- Dough: Process all ingredients into a smooth yeast dough that is no longer too sticky. Let rest for 1 hour. After an hour, the dough should have risen, knead again, dust the work surface with flour and roll out round. You should use a large, round baking sheet for the yeast wreath.
- Line the baking sheet with parchment paper and place the large, rolled-out round dough on top. Use a pizza knife to cut off the excess dough, but do not throw it away. You can see from the picture instructions how to cut and fill the dough.
- Before you start working on the dough, coat the entire round dough with rapeseed oil. Use the rest of the dough to make a large round ball and place it in the middle of the dough.
- After you have finished all the steps, brush with egg yolk and sprinkle with sesame and black cumin. Bake at 160 degrees for about 20-25 minutes. So that the wreath does not get too dark, simply cover it with aluminum foil. This is how it is perfect and this is how it tastes best to me! Have fun copying :))
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