Little Easter Rings

Ingredients

• 30 g butter (2 tbsp)
• 1 Organic lemon
• 100 ml milk (1.5% fat)
• 270 g spelt flour type 1050
• 0.5 cube Yeast
• 4 tbsp rapeseed oil
• 40 g raw cane sugar (2 tbsp)
• 1 large egg
• 0.5 tsp vanilla powder
• 1 pinch salt
• 1 large egg yolk
• 24 peeled almond kernels

Instructions

1. 1.

   Take the butter out of the fridge and let it soften. Wash the lemon hot, dry it, grate the zest finely. Warm the milk gently in a small pot.

2. 2.

   Sift 250 g flour into a bowl and crumble the yeast into it. Mix in 80 ml lukewarm milk and the rapeseed oil.

3. 3.

   Add the softened butter, sugar, one egg, vanilla powder, salt, and lemon zest. Knead first with hands in the bowl, then on a floured work surface until you have a smooth, elastic dough.

4. 4.

   Shape the dough into a ball and return it to the bowl. Cover with a kitchen towel and let rise for about 30 minutes in a warm place until it roughly doubles in volume.

5. 5.

   Return the dough to the floured surface and knead again. Divide the dough into 16 portions. On the floured surface roll each portion into a long rope about 30 cm long.

6. 6.

   Take two ropes side by side and intertwine them several times, forming a cord-like shape.

7. 7.

   Line two baking trays with parchment paper. Place the dough cords on the trays and form eight rings, pressing the seam areas firmly together. Separate the remaining egg; whisk the yolk and leftover milk in a small bowl (reserve the whites for another use).

8. 8.

   Brush the rings with the mixture and top each with three almonds. Cover again and let rise for a few minutes. Bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 20 minutes. Remove the Easter rings and cool on a wire rack.