Easter Bread Wreath
Soft, golden, and lightly sweet, these Braided Easter Bread Wreaths are a beautiful and delicious addition to any Easter celebration. Whether you serve them with butter and jam or enjoy them savory with ham and horseradish, they bring festive charm to your brunch table. Best of all? They’re easy to make ahead, so you can enjoy a stress-free holiday morning!
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Equipment
- Hand or stand mixer with dough hook attachment
- Baking tray lined with parchment paper
- Saucepan or microwave-safe bowl
- Sieve
Ingredients
- 1 Lemon
- ⅔ cup Milk
- ½ cube Fresh yeast or active dry yeast
- ½ cup Granulated sugar
- 3 ¼ cup Cake flour + flour for the counter top
- ¼ tsp Salt
- 2 Eggs size M
- 4 ¼ tbsp Butter soft
- Nib sugar for sprinkling
- 1 Egg for brushing on
Instructions
- Wash 1 Lemon with hot water, dry it, and finely grate the zest. Set aside.1 Lemon
- Warm ⅔ cup Milk in a saucepan or microwave until just warm (not hot).⅔ cup Milk
- Prepare the starter dough (pre-dough, poolish, Tangzhong): Crumble ½ cube Fresh yeast (or 1.25 oz active dry yeast) into a mixing bowl, and dissolve it in warm milk with a pinch of sugar and 3 tablespoons of flour. Let it rest until it doubles in size.½ cube Fresh yeast
- Sift the remaining 3 ¼ cup Cake flour into a large bowl and whisk in the ½ cup Granulated sugar, ¼ tsp Salt, and lemon zest.½ cup Granulated sugar, 3 ¼ cup Cake flour, ¼ tsp Salt
- Once the starter dough has doubled in size, add it to the dry mixture and mix briefly.
- Add 2 Eggs and 4 ¼ tbsp Butter, then knead on high speed until the dough is smooth and pulls away from the sides of the bowl.2 Eggs, 4 ¼ tbsp Butter
- Cover and let the dough rise for 50 minutes in a warm spot.
- On a lightly floured surface, punch down the dough and divide it into 3 equal pieces. Then, divide each piece into 3 more pieces (for a total of 9). Cover and let them rest for 10-15 minutes.
- Roll each piece into 30 cm (11.8 inch) strands and braid them into three plaits. Form each plait into a wreath, pressing the ends together firmly.
- Place the braided bread wreaths on a parchment-lined baking sheet, leaving space between them.
- Beat 1 Egg and brush it over the wreaths. Sprinkle with Nib sugar and let them rise for another 30 minutes.Nib sugar, 1 Egg
- Preheat the oven to 160°C (320°F, convection) and bake for 25 minutes, or until golden brown.
- Serve immediately after baking, warm, or on the next day!
Notes
Active Dry Yeast: Use half the amount of fresh yeast. (For 42g fresh yeast, use 21g active dry yeast ≈ 2 ½ teaspoons.) Dissolve in warm milk before use.
Instant Yeast (Rapid-Rise / Bread Machine Yeast): Use ⅓ of the fresh yeast amount. (For 42g fresh yeast, use 14g instant yeast ≈ 2 teaspoons.) This type can be mixed directly with the flour.
Instant Yeast (Rapid-Rise / Bread Machine Yeast): Use ⅓ of the fresh yeast amount. (For 42g fresh yeast, use 14g instant yeast ≈ 2 teaspoons.) This type can be mixed directly with the flour.
Nutrition
Serving: 1Wreath | Calories: 844kcal | Carbohydrates: 138g | Protein: 22g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 387mg | Potassium: 313mg | Fiber: 4g | Sugar: 37g | Vitamin A: 753IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 2mg
Calories: 844kcal
Servings: 3 Wreath
