Wreath with varenik
.... a forgotten old-fashioned recipe scribbled on a piece of paper, half-readable, should have been quickly turned into something .... so that it could be presented as a dumpling product, at the request of a friend and owner of one of the best restaurants in my "town" ... .my people liked it..and some who tried it ... try it too!
Preparation steps
- raisins soaked in brandy
- toast the hazelnuts at 180 ° C for ten minutes, wrap in a cloth and rub to remove the skin, grind
- mix yeast, a spoonful of sugar and a spoonful of flour into 1 dl of warm milk and leave it to rise
- sift flour into a bowl, add sugar, vanilla sugar, cinnamon, lemon juice and zest, salt, hazelnuts, raisins with brandy, olive oil, yeast and varenik
- knead a medium hard dough by adding warm milk
- leave on warm to rise
- when the dough rises, knead it again and roll it out to the thickness of a finger
- spread with varenik and sprinkle with coarsely ground / chopped hazelnuts
- roll into a roll, cut the roll lengthwise into two parts
- intertwine the obtained halves with the cut side upwards so that you get a braid and connect the ends in a circle
- transfer the wreath to a baking sheet lined with baking paper
- let it rest for a little longer for fifteen minutes
- bake in a preheated oven at 170 ° C for about 40 minutes depending on the oven
- coat the baked wreath with boiling water and sprinkle with granulated sugar
Serving
our favorite is with a glass of good prosecco, but you can serve it with a vanilla topping to which you add a few drops of dumplings for decoration