These Easter can not miss on your table this Whole Wheat Easter Thread Recipe…
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 made in the traditional way 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, the rounded end of a rolling pin can be used, for example.
About the ingredients:
At Integralisimo, 100% organic whole wheat flour is used, finely ground (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that less volume will result in a smaller final product.
The fat used in this opportunity is butter. But you can replace margarine, sunflower oil, olive oil, coconut oil, etc. Nevertheless, depending on the type of fat used, it might change the texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
Similarly, you have the choice to use milk, plant-based milk, or just plain water. As well as a mixture of them, that is, half-and-half. However, replacing it with just water will result in a slightly more rustic texture. Therefore, keep these details in mind when modifying the recipe.
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. It is said that, in this way, the pastry cream is pasteurized. Although there are many pastry chefs who finish cooking, then once cold they place the cream and decorate.
The type of pastry cream that is usually used is the one used to decorate or fill, with a thick consistency. When you do not want to prepare a homemade pastry cream, you can opt for an artificial one, which is available at any pastry shop.
Like any recipe and being one of the whole wheat type, the cooking time should be as precise as possible, so it does not dry out. Then you can enjoy a spectacular whole wheat easter thread with a lot of flavor and characteristic texture.
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