Cinnamon in the Air – Autumn Is Here!
13.03.2024 Recipe for Delicious Easter Wreaths
The traditional Easter wreath is a wonderfully fragrant sweet bread that perfectly reflects the festive spirit of the season. Decorated with colorful Easter eggs and full of rich, aromatic flavor, it’s a delightful treat for both young and old. In this recipe, I’ll show you how to make one large Easter wreath or several small ones that are sure to impress.
Ingredients for six small wreaths or one large Easter wreath The following ingredients are needed:
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100 g butter
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200 ml milk
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½ cube fresh yeast (or 1 packet active dry yeast)
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50 g granulated sugar
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1 packet vanilla sugar (or 1 tsp vanilla sugar/vanilla extract)
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500 g all-purpose flour
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Zest of 1 organic lemon
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2 egg yolks
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A pinch of salt
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1 egg
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A small splash of milk
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Pearl sugar (for sprinkling)
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6 colored Easter eggs (for decorating after baking)
Step 1
Warm the milk and butter in a saucepan until lukewarm.
Once the butter has melted, stir in the sugar and yeast, mixing until both have completely dissolved.
Step 2
In a mixing bowl or stand mixer, combine the flour, salt, lemon zest, egg yolks, and the yeast–milk–butter mixture. Knead on low speed for about 4–5 minutes until a smooth dough forms. Then transfer the dough to a clean bowl, cover it with a damp kitchen towel, and let it rise in a warm place for about 60 minutes.
Tip (to shorten the rising time):
Preheat the oven to 30–40°C (using any heating setting). Let it heat for about 5 minutes, then switch it off. Place the yeast dough in a clean bowl, cover it with a damp kitchen towel, and put it in the oven. Close the oven door. After about 20–30 minutes, the dough should have noticeably increased in volume and is ready for the next step.
Step 3
Divide the risen dough into six portions. Then divide each portion into three equal pieces and roll them into evenly thick strands on a lightly floured work surface. Braid three strands together and join the ends to form a round wreath. Place the wreaths on a baking sheet lined with parchment paper and cover them with a damp kitchen towel. Let them rise again for another 30 minutes.
Note:
For one large Easter wreath, divide the dough into three portions. Roll each portion into an evenly thick strand, braid the three strands together, and join the ends to form a round wreath. Then let it rise as described above.
Step 4
Preheat the oven to 170°C (fan/convection). Whisk the egg together with a little milk until well combined, then brush the wreaths evenly with the mixture. Sprinkle with pearl sugar and bake for 25–30 minutes, until golden brown.
Schritt 5
After baking, let the wreaths cool briefly. Then place one Easter egg in the center of each wreath. Done!
Tip:
These Easter wreaths are especially delicious served with butter and apricot jam.
Whether you’re baking them for yourself or preparing them as a gift for someone special, these Easter wreaths are sure to be enjoyed by everyone. This recipe is also perfect for a cozy afternoon of baking with friends and family.
Have fun baking and enjoy!
Pure Delight Our Culinary Partners
The Easter season is a time of culinary highlights—whether at a leisurely Easter brunch, a thoughtfully prepared Easter menu, or a cozy afternoon with coffee and sweet treats. Especially in the hospitality industry, it’s all about coming together to enjoy these special moments.
Written by:
Vanessa