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In keeping with Easter, I’ll show you in this post how you can prepare a fluffy Easter wreath with hail sugar. The basis for this is a sweet yeast dough that is braided into a beautiful wreath.
In your opinion, what shouldn’t be missing at Easter? For me there are some delicious things, but first and foremost, of course, the fluffy Easter wreath made from a sweet yeast dough. Whether with sweet jam, chocolate cream or a delicious dip, this yeast wreath is always the highlight on the Easter breakfast table. Here I’ll show you how easy it is to prepare it yourself.
You don’t need a lot of ingredients for my fluffy Easter wreath. The most important thing is that you use fresh yeast and not dry yeast. There are certainly many recipes with dry yeast, but I recommend fresh yeast so that this yeast braid will really rise. Of course, the following applies: the fresher, the better. Of course, there are also flour, butter, sugar, milk, eggs, a little salt and, for the portion, extra fresh lemon zest. Mix a small pre-dough from yeast, milk and flour, let it rise for a few minutes and then mix it with the remaining ingredients. Like any yeast dough, my Easter wreath takes some time to rise and grow properly. Therefore, I recommend that you let it rise in a warm place for at least 30-60 minutes. Then you can process the yeast dough wonderfully, form 3 small rolls of dough out of it and weave them together to make this beautiful Easter wreath.
The wreath then has to go for a few more minutes and if you have done everything right, you will already notice how much the yeast plait rises. That’s exactly how it should be. I like to coat my Easter wreath with fresh milk before baking so that it gets a nice shine. In addition, I always sprinkle an extra portion of granulated sugar over the dough, so that it becomes nice and crunchy afterwards and makes for a great mouthfeel. But here, as always, the following applies: everyone as they please!
If you basically like to make yeast dough, then why not try mine fluffy brioche bread . Also covered with granulated sugar, it is suitable for every season of the year.
Nutritional information per serving of Easter wreath (1/8)
Calories: 474 – Protein: 11g – Fat: 16g – Carbs: 70g
- 500g flour type 405
- 1 yeast cube (42g)
- 250ml lukewarm milk
- 90g butter
- 100g sugar
- 2 eggs
- 1 pinch salt
- 1 teaspoon lemon zest
- 2 tablespoons hail sugar
- 1 tablespoon milk for coating
- Step 1 Pour the flour into a large bowl, form a small hollow in the center with your hand and pour in the warmed milk. Carefully crumble the yeast cube into the milk and stir briefly with a fork. Then cover and let rise in a warm place for 15 minutes
- Step 2 add to the flour soft butter, sugar, 2 eggs, a little salt and lemon zest and knead everything into a smooth dough for about 5-10 minutes. Cover the dough again and let it rise for another 30 minutes in a warm place
- Step 3 the dough should have increased properly by now, so you can work it further. Remove the dough from the bowl, knead briefly and divide into 3 equal pieces. Then roll out each piece into a 50cm long roll, knead the ends together and then braid all the dough strands into a plait
- Step 4 Join the yeast plait together at both ends and shape into a wreath. Place an oven-proof dish in the center, keeping the spacing
- Step 5 Brush the Easter wreath with milk, cover carefully and let it rise for another 15 minutes. Meanwhile, preheat the oven to 160 degrees O/U.
- Step 6 Bake everything at 160 degrees O/U for about 40 minutes until lightly browned.