Easter Ribbons
Ingredients
- Ingredients
- 500 grams Pastry flour
- ½ cube Yeast (21 grams)
- 200 milliliters lukewarm milk
- 100 grams sugar
- 100 grams butter
- 2 eggs
- Pastry flour (for the work surface)
- 8 colored Easter eggs
- vegetable oil (for brushing)
- 1 egg yolk
- 50 grams Sesame seeds (to sprinkle)
Preparation steps
Sift flour into a bowl, make a well in the center. Crumble yeast and mix with some lukewarm milk, some sugar and flour from the edge. Cover dough, set in a warm place and let rest about 15 minutes.
Heat butter with remaining milk, add to flour easily with remaining sugar, eggs and combine to form a dough. Knead dough vigorously until it is smooth and detaches from the edge of the bowl. Cover and let rise in a warm place to double in size about 45 minutes.
Place dough on a floured surface and knead again well, shape into a roll and cut into 8-10 pieces of equal size. Shape pieces to about 20 cm (approximately 8 inch) long rolls, cross the ends so that loops are formed. Place the loops on baking sheets lined with parchment paper and leave covered for about 15 more minutes.
Preheat oven to 180°C (approximately 350°F). Rub dyed eggs lightly with a little oil. In the middle of each loop set 1 egg. Whisk egg yolk with 1 tablespoon water and brush the loops, sprinkle with sesame seeds and bake until golden brown for 20-25 minutes in the oven. Remove, allow to cool and serve.
