Whole Wheat Easter Thread Recipe. Simply Exquisite!

This whole wheat easter thread recipe will surprise you! Because it is easy and very simple to prepare! This Easter will dazzle everyone with this recipe in its whole wheat version! A flavorful easter thread made with 100% whole grain ingredients!

We are one step away from Easter and there is no better idea than preparing our own whole wheat easter thread! A recipe that can also be used to make the famous whole wheat rosca de reyes. Which you can decorate to taste using the ingredients that you like the most!

Easter thread is a type of sweet bread with ring shape. Of ancient origin, then modified by the Italian pastries. With a renewed aspect and meaning: continuity, union and eternal renaissance. Associated with the celebration of the resurrection of Christ on Easter Day.

Let’s talk a bit about the recipe:

Making this whole wheat Easter thread is very simple. The ingredients are few and easily accessible in any market. Its preparation is fast, although the proofing time will depend on the ambient temperature, and may take more or less time.

The dough can be done in traditional form or using a kneading machine. Which would do all the work of kneading saving time and effort. This is a dough that needs elasticity, and which is only obtained if it is kneaded enough to develop gluten.

Its characteristic shape is made in a very simple way, you do not need any type of sophisticated kitchen technique or utensil. Believe it or not, what is used is at our own elbow. With which a hole is made in the center of the dough and it is finished shaping by molding with the hands. Also can be use the tip of a round rolling pin, for example.

About its cooking:

The pastry cream can be put on the Easter thread before, during or after baking. Although it is recommended to do it during or after cooking. And thus avoid that the dough is lowered by the weight of the pastry cream. Something that usually happens when it is placed before putting it in the oven.

What many people usually do is bake for 10 or 15 minutes, take out from the oven, place the pastry cream and bake for 10 minutes more. In this way the pastry cream is pasteurized. Although there are many pastry chefs who finish their cooking, once cold they place the cream and decorate.

The type of pastry cream that is generally used is one that is used to decorate or fill, one of thick consistency. If you do not want to prepare a homemade pastry cream, you can opt for an artificial one, which you can get at any pastry store.

Like all recipes and even more being a whole wheat one, the cooking time must be as exact as possible so it does not dry out. So you can enjoy a good whole wheat Ester thread with all the characteristic flavor and texture.

Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇

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Visit my general site Locos Por La Comida where you will find all the recipes of Integralisimo, Locos Por Los Dulces and Veganisimos.

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