Easter scythe
500 g flour
25 g wet yeast
100 g pitted green olives,
50 g diced ham,
5 eggs
200 ml of milk
30 ml of olive oil,
sesame or poppy seeds
salt.
Dilute the yeast in ½ cup warm milk with 1 tsp. Sahara. Pour flour into a bowl, add 1 tsp. salt, olives and ham finely chopped, stir and pour the yeast. Start kneading, gradually adding butter and warm milk, until the dough becomes soft and elastic. Divide it into 3 parts and roll them into bundles. Weave a braid, connect the ends and place the resulting ring with a large split mold, oiled. Cover and set to rise in a warm place for 40 minutes.
Preheat the oven to 180-190 degrees. Hard boil 4 eggs. Blast the last egg with a spoonful of milk, grease the scythe, sprinkle with poppy seeds or sesame seeds and press 4 eggs on top. Bake for 40-45 minutes. In the middle, it is better to put a pot or small mold to keep the central hole. Cool slightly before serving, serve with cheeses and smoked sausages.
500 g flour
25 g wet yeast
100 g pitted green olives,
50 g diced ham,
5 eggs
200 ml of milk
30 ml of olive oil,
sesame or poppy seeds
salt.
Dilute the yeast in ½ cup warm milk with 1 tsp. Sahara. Pour flour into a bowl, add 1 tsp. salt, olives and ham finely chopped, stir and pour the yeast. Start kneading, gradually adding butter and warm milk, until the dough becomes soft and elastic. Divide it into 3 parts and roll them into bundles. Weave a braid, connect the ends and place the resulting ring with a large split mold, oiled. Cover and set to rise in a warm place for 40 minutes.
Preheat the oven to 180-190 degrees. Hard boil 4 eggs. Blast the last egg with a spoonful of milk, grease the scythe, sprinkle with poppy seeds or sesame seeds and press 4 eggs on top. Bake for 40-45 minutes. In the middle, it is better to put a pot or small mold to keep the central hole. Cool slightly before serving, serve with cheeses and smoked sausages.
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