I already have a dough basket ready for Easter. I suggest you bake one too, so to speak, make it yourself. It's not very difficult to do, but you'll have to play around. This great alternative wicker analogues, in which you can collect everything you need to take to church.

This is the second Easter basket I've baked. Last year I made yeast-free unleavened. It was beautiful, stable, but not tasty. It was just decor.

This year I decided to make an edible basket, which can then be eaten instead of bread (my child can’t wait until this moment). The main thing is to handle it carefully and not get it dirty. To do this, it needs to be placed on a tray and transported in this form to the church.

I suggest you bake one too. I think it turned out cute and with soul.

Ingredients

300 ml milk (store-bought or homemade)
1 egg
4-4.5 cups wheat flour
2 tsp dry instant yeast
6-8 tbsp. Sahara
a pinch of salt
3 tbsp. vegetable oil
1 egg for brushing

Easter basket made from dough: recipe with photos step by step

First you need to prepare some butter yeast dough. Mix warm milk, egg, salt and sugar, flour and dry yeast. We get soft dough, which we leave to rest for 1.5 hours. We go about our business, but don’t forget to prepare a roll of foil and find a suitable form on which ours will be baked easter basket from dough for Easter.
When everything is ready, you may wonder how to make a basket from the dough. First, wrap a mold, a fireproof plate, a saucepan or a frying pan without a handle with foil. It all depends on what shape you want the basket to be and what size (if it's too big, there may not be enough dough, so you'll need to knead two portions).
Roll out the flatbread to a thickness of 0.5 cm, cut it into strips about 1.5 cm wide.
Lay out the strips overlapping each other on the mold. We get a wicker basket. In the end, a piece of dough should remain. We will need it a little later for decoration.
Mix the egg with a spoon of sugar.
Lubricate the wicker structure.
I'm telling you how to bake a dough basket. Place it in the oven and bake at 180 degrees. When it is almost baked, but not yet browned, you can place a heavy plate on the bottom so that the basket is stable later. To make it easier to remove the plate, it is better to wrap it in foil. You can miss this moment and bake it with a rounded bottom. This has a slight effect on stability and depends more on what kind of base you choose for the basket.
When the Easter basket is ready, let it cool. We measure the circumference of the edge and braid a pigtail of that length. Brush with egg wash and bake on foil until golden.
Using toothpicks, place the still warm braid onto the edge of the basket.
You can also bake the handle in the same pan on which the basket itself was baked, but from yeast dough it turns out either strong but rough, or thin and beautiful, but does not hold up at all (sags and breaks). So this time I will have an open option. But last year’s version came with a handle, since it was unleavened and without yeast and in a couple of hours it completely dried out into a cracker. She behaved well.

Meanwhile, I had already packed my basket and was ready to go to church.

Happy upcoming holiday, dear readers!

Original basket from shortcrust pastry can become the main decoration of the table. You can fill it with fruits or sweets, and put colored eggs in it for Easter.

Ingredients:

eggs – 2 pcs.;
butter – 100 g;
granulated sugar – 100 g;
flour premium– 500 g.

Cooking time – 2 hours 30 minutes.

Preparation: Easter basket The dough is not difficult to prepare. First you need to pre-warm it to room temperature butter. At the same time, it should not lose shape or flow. A basket of such overheated oil will turn out tough and tasteless. You can use good unsalted margarine for the dough. Add one egg to the butter, and divide the second into white and yolk. Use the white for the dough, and put the yolk in the refrigerator. It will be needed to lubricate the product before baking.

Using a mixer, thoroughly beat the eggs and butter. After that add granulated sugar and beat again. Small oily lumps will remain visible in the resulting mass. They will mix when flour is added to the dough.

Flour must be introduced gradually and be sure to sift.

When the dough becomes dense enough, you should continue kneading it with your hands. At the same time, it must be remembered that shortbread dough doesn't like warmth. Therefore, your hands must be cooled periodically (for example, under running water) otherwise the oil will separate from the rest of the ingredients. Ready dough need to be wrapped in cling film or put in plastic bag, and then put it in the freezer for 30 minutes.

In the meantime, prepare a baking dish. This can be a heat-resistant container (bowl, pan) of a suitable size. It is better to wrap the form in foil and grease it butter and sprinkle with flour.

Separate a small piece from the cooled mass and roll it into a flat cake. Its diameter should be equal to the diameter of the bottom of the mold.

Divide the rest of the dough into 2 unequal parts. From the smaller one, roll an odd number of short sausages. Their length should reach from the bottom to the edge of the mold.

Roll out long twigs from more than half of the dough and weave them in a checkerboard pattern between the short sausages. They must be arranged in a spiral, and the joints must be hidden under vertical rods.

The last row of the Easter basket should not touch the table. The fully formed product must be placed back in the freezer for 30 minutes.

and then lubricate egg yolk and place in an oven preheated to 180 degrees for 20 minutes. During this time the dough will already set. Carefully remove the mold from the basket. After this, the inner surface of the product should be greased with the remaining egg yolk and bake for another 20-30 minutes.

This is how, in general, it’s not difficult to prepare an Easter basket from shortcrust pastry. Fill it out holiday treats and give it to your friends and family.

Easter is coming soon and many people may like this idea. Elena Funk shared and told how to cook such a beautiful one.
Elena has a lot of delicious and beautiful recipes, some of which you have already met on our website.

Ingredients for the dough:
1 - Egg 1 pc.
2 - Dry yeast 8 gr.
3 - Salt 0.5 tsp.
4 - Flour 500 gr
5 - Sugar 2 tbsp.
6 - Olive oil 50 ml.
7 - Water (warm) 100 ml.
8 - Milk (warm) 120 ml.

Method for preparing the basket:
First, knead the dough and let it stand for a while, about 1.5 hours. The dough needs to rise.

Now we need a baking pan for the basket, Elena took a muffin pan and wrapped it in foil. Now let's lubricate it with vegetable oil.

When the dough will work, take it and roll it out into a layer about 0.6 cm thick. Then cut it into strips about 2.5 cm wide.

Wicker basket made from yeast dough

For the holiday of Easter, I suggest you bake a wicker basket for sweets from dough. A decorative basket of dough will serve as decoration festive table, you can put snack pies, homemade buns, various products from dough, as well as Easter eggs

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Ingredients

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Fresh yeast - 25 g (7 g dry)

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Milk - 1/2 cup

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Sugar - 1/4 cup

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Olive oil - 1/4 cup

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Water - 1/2 cup

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Egg - 2 pcs

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Salt - 1/2 tsp

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Flour - 4 cups

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Preparation

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Combine milk with water. Separately, in a glass bowl, mix 2 tbsp. l water with milk, add yeast and leave for a few minutes. Beat one egg, add water with milk, olive oil, salt and sugar. Mix everything thoroughly. Gradually add flour (1/2 cup). When you add all the flour, knead the dough, it should be soft and flexible. Leave to rise until the dough has doubled in size.

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Basket weaving

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This type of weaving is used for decoration Easter table. We take the dough elastic, tight, not sticking to the knife.

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Roll out part of the dough into a layer approximately 0.6 cm thick, then cut it into ribbons (strips) 1.5-2 cm wide.

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Heat-resistant material should be used as a weaving form. glassware or a cake pan. And before you start applying the dough, you need to wrap it in foil.

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Apply the resulting strips evenly to the mold, connecting at the top. On average, there are 14-15 flagella per form. Now you need to put something heavy and round on top of the bundles to make the bottom.

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In a separate bowl, mix one egg, a tablespoon of milk and a little olive oil. Lubricate the entire dough basket with this mixture.

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Place the basket on a baking sheet covered parchment paper into the oven, preheated to 180-190 degrees. Bake for 20 minutes. The dough should take on a golden brownish appearance.

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When you remove the basket from the oven and remove it from the baking sheet, there will be a mark of dough and utensils on the paper. You should make a braid of the same size along it. This will be the edging of our basket.

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To make a handle you will need wire. We measure the required length, wrap the wire with foil, and wrap the dough on top. Or bake a braid on some kind of round pan

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We don’t wait for the dough to rise, but immediately put it in the oven. We attach the finished edging with toothpicks, and insert the handle in the same way.

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The basket is ready! Now you can decorate it with a napkin, ribbons and put Easter cakes and other Easter treats in it.

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Edible dough basket. Photo

We offer you to Happy Easter bake a wicker basket from yeast dough for easter eggs or sweets.

To prepare a wicker basket you will need:

2.5-3 gr. fresh yeast;

0.5 cups of warm water;

0.5 glasses of milk;

1 egg;

0.25 cups sugar;

0.25 tsp salt;

0.25 cups vegetable oil;

3-4 cups flour;

1 egg for brushing the dough.

Wicker basket made from yeast dough step by step:

Mix milk with water, 2 tbsp. Add spoonfuls of this mixture to the yeast and leave for a few minutes. Then add the egg, the rest of the water and milk, vegetable oil, sugar, salt, mix everything well. Then gradually add flour, about half a glass at a time, until the dough is soft and elastic. Let the dough sit until it has increased in volume (doubled in size). The finished dough must be divided into parts and rolled into rolls.

As a form for braiding, use heat-resistant glassware, which must be wrapped in foil. Roll out the dough and cut it into strips (1.5 mm thick). Turn the bowl over and begin weaving strips of dough.

After the basket is completely formed, grease its surface with yolk and bake in an oven preheated to 180-190. Determine the baking time yourself - it is important that the basket acquires a golden hue. Let cool.

Shape the edge of the basket into a braid, as well as its handle. Place the braid on the cup in the center, brush with yolk and bake.