|1.||Milk Dough||200 Ml|
|2.||Flour Dough||450 gram|
|3.||Dry yeast Dough||2 Tsp|
|4.||Chicken egg Dough||1 PC.|
|5.||Vegetable oil Dough||3 tbsp|
|6.||Sugar Dough||3 Tsp|
|7.||Salt Dough||1/2 Tsp|
|8.||Butter Filling||70 gram|
|9.||Garlic Filling||4 clove|
|10.||Greenery Filling||4 clove|
|11.||Caraway Filling||4 clove|
|12.||Egg yolk Filling||1 PC.|
1 . Stage
Pour into the warm milk 2 tsp (without a hill) of yeast, 1 tsp of sugar and 2 tablespoons of flour. Let stand for 10 minutes. Add the egg, salt, remaining sugar and sifted flour. Knead the dough, adding vegetable oil at the end of the kneading. Cover the dough with clingfilm and put it in the fridge overnight.
2 . Stage
The next day prepare the filling. In softened butter add finely chopped greens and garlic. You can take any herbs you like, I took dill and parsley (a small bunch).
3 . Stage
The dough came up overnight. This is how it turned out.
4 . Stage
Roll out the dough into a layer about 7 mm thick and brush with the filling.
5 . Stage
Roll up the dough into a roll and cut it into two parts (like this).
6 . Stage
Parts intertwine and wrap in a ring.
7 . Stage
Grease the wreath with egg yolk and sprinkle with cumin. Let stand for 10 minutes. Bake in a preheated 190 degrees oven for 30-35 minutes.
8 . Stage
That's the kind of wreath we had for dinner.