Pullakranssi for Easter
recipe

A festive braided sweet bread perfect for your Easter table. This delicious treat features apricot jam and saffron, beautifully decorated with Easter candies.
Preparation Time: 2 hours
Serving Size: 2 large wreaths
Ingredients:
- 2 cups milk
- 1.75 oz fresh yeast
- 1.5 tsp salt
- 0.75 cup sugar
- 2 tsp cardamom
- 1 tsp saffron
- 1 egg
- About 12 cups all-purpose flour
- 5.25 oz butter
- 10.5 oz apricot jam for filling
- 1 egg for brushing
- Candies for decoration
Instructions:
1. Warm the milk to lukewarm and dissolve the yeast in it.
2. Add salt, sugar, cardamom, saffron, and the egg. Mix until smooth.
3. Stir in half of the flour, then add the remaining flour and knead the dough until elastic; incorporate the softened butter.
4. Continue kneading until the dough pulls away from your fingers and the bowl.
5. Cover the bowl with a cloth and let the dough rise in a warm place for about 30 minutes.
6. Turn the dough out onto a floured surface, divide it into two portions, and roll each portion into a long rectangle.
7. Spread a thin layer of apricot jam on each rectangle and roll them into logs.
8. Braid the logs together and shape them into a wreath. Let rise on a baking sheet under a cloth until puffy.
9. Brush with beaten egg and decorate with candies.
10. Bake at 400°F (200°C) for about 20-25 minutes.
11. Remove from the oven and cover with a cloth to soften.
12. Allow to cool and decorate with chocolate eggs and fruit sprinkles before serving.
Nutritional Information (per wreath):
- Energy: approximately 3500 kcal
- Protein: 80 g
- Carbohydrates: 600 g
- Fat: 150 g

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