Wicker wreath - an airy and tasty one

Wicker wreath is a beautiful yeast cake, where the filling can be varied according to what you want. This recipe gives a delicious and airy wicker with vanilla filling. It's smart to let the yeast rise for a long time, so do not let yourself be limited by the rising time I have suggested.

5 dl helmelk

100 g smeltet smør

50 g gjær

1 1/2 dl sukker

2 ts kardemomme

900 g hvetemel

1 ts bakepulver

Vanilla cream, either homemade or ready-made


Almond shavings

Knead together milk, butter, yeast, sugar, cardamom, flour and baking powder. Leave it to rise for 2 hours.

When it is finished raising, roll it out into a large rectangle of 20 x 100 cm. Spread on an even layer of vanilla cream (not on the last 2-3 cm of the ladle). Sprinkle with raisins and almond shavings before rolling it into a sausage. Place it in a circle on a baking sheet, before cutting diagonally into the sausage and folding the ears you get to each side.

Let the wreath rise for another 2 hours, before baking it in the oven at 200 degrees until it is cooked through, golden and fine (approx. 20 minutes).

Brush it with a mixture of 1 beaten egg and 2 tablespoons milk right after taking it out of the oven.

Drizzle over some icing sugar mixed with water before serving.

If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: