Wideo od To be better. Психология и саморазвитие

Hello! I strive to live a slower and more traditional lifestyle while finding God’s beauty in the ordinary. ························································· 🕯Instagram: ⭐Apron and skirt are from littlewomenatelier on etsy 🎶Songs used: O Holy Night- Johannes Bornlof version, What Child is This- Johannes Bornlof version ......................................................... Christmas Pastry Wreath Ingredients Filling 3/4 cup dried cherries 1/4 cup water 1 1/2 cups fine almond flour 1 1/2 cups powdered sugar 2 teaspoons almond extract 1 teaspoon vanilla extract 1 egg white 1/4 cup unsalted butter, room temperature 1 tablespoons all purpose flour Zest of 1 lemon Dough 4 1/2 teaspoons instant yeast (1 package) 1 1/3 cups warm whole milk (110°F-115°F) 1/2 cup sugar 3 1/3 cups all purpose flour 1/4 teaspoon salt 1/3 cup vegetable oil Glaze 1 cup powdered sugar 1 to 2 tablespoons whole milk 2 tablespoons sliced almonds Directions a bowl, add dried cherries and fill with water until cherries are just covered and soak for 1 hour. Dough: a large bowl, whisk together yeast, warm milk, and sugar until sugar is dissolved. Set aside for 10 minutes until frothy. flour, salt, and vegetable oil; stir together until a shaggy dough forms. Transfer dough to lightly floured work surface and knead until dough no longer sticks to the surface, 3 to 5 minutes. Transfer dough to a lightly greased bowl, cover, and allow to rest at room temperature until doubled in size, about 1 hour. Filling: Into a bowl sift almond flour and powdered sugar. Add almond and vanilla extract then the egg white and mix until combined. add butter and mix until smooth. Add flour and lemon zest, and mix until well combined. Drain cherries from water and add them to the filling. Gently fold in the cherries with a spatula. flour a work surface. Punch down dough to remove excess gas and transfer to floured work surface. Flour the dough and use a rolling pin to roll dough into a 9- x- 32-inch rectangle. Sprinkle almond filling evenly over rectangle and use a spatula or your hands to evenly spread the filling over the dough. Starting at the long edge nearest yourself, tightly begin to roll the dough and filling to the other long side of the rectangle, making a tight and even rolled rope. Generously flour your surface again and using a large knife, cut the rope in half longwise, exposing the inside of the roll all the way down and creating two long pieces. each long piece of dough and wrap them around each other by lifting one piece over and then under the other until the two ropes are entirely intertwined. Work so that the exposed layers are facing up and the smooth layer of dough is facing down. Bring the two ends of the braided pieces together and tuck one under the other creating a seamless ring. Transfer to a parchment paper-lined baking sheet, cover with plastic wrap, and allow to rest until puffy, about 1 hour. oven to 350°F. Remove plastic wrap from pastry, brush entire surface of pastry with egg wash, and transfer to preheated oven for about 25 minutes until golden brown and baked through. Allow to cool completely before glazing. Glaze: Combine powdered sugar with 1 tablespoon milk. Add more milk 1 teaspoonful at a time until a desired pourable consistency is reached. Drizzle glaze over wreath and sprinkle with sliced almonds. #slowliving #simplechristmas #cottagecore