- 180 g all-purpose flour
- 130 g salt
- 150 g water
- 1 egg yolk, diluted in 2 tablespoons water
- red Easter eggs, to serve
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- Preheat the oven to 170°C (338° F) set to fan.
- Butter very well the outer side of the hemisphere that the special round mold has, and flour it lightly.
- Set aside until needed.
- In a mixer’s bowl, beat the flour, salt, and water with the paddle attachment at medium speed for 3-4 minutes, until the ingredients are homogenized and a malleable dough is formed.
- If the dough sticks on your hands, add a little more flour and mix until it is absorbed, too.
- Remove the bowl from the mixer.
- With a rolling pin and on a lightly floured kitchen counter, roll out the dough into a disc 1 cm thick.
- Pass the special puff pastry decoration tool over the dough.
- Carefully transfer the dough onto the round mold.
- With your fingers, “spread” the dough by making sure that it is onto the whole mold, and cut the excess dough with a knife.
- With a brush, spread the diluted yolk and transfer the mold carefully onto a baking pan. Bake for 20-25 minutes, until the dough is thick and golden.
- At the same time, by using the remaining dough that you cut, make 5 cords 20 cm in length. With 3 of these cords, make a braid and connect its two ends, forming a circle with a diameter equal to that of the mold.
- Braid the 2 remaining cords by forming a horseshoe whose opening is as long as the round mold’s diameter. This horseshoe will become the handle of your “basket”.
- Bake for 20 more minutes.
- Carefully remove the baked dough from the mold and place it flipped over (with the open side facing up).
- Set the wreath onto the dough’s base.
- Your basket is almost ready.
- Set the horseshoe-handle onto the wreath, by using two toothpicks.
- Fill the basket with red Easter eggs or with any goods that you like.
This dough is definitely not edible, but due to the fact that it is high in salt, it can be preserved for a very long time.
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