I love our Sunday breakfasts with my family and since Easter is coming, I was looking to make something for our Easter breakfast. Today I made these Easter Bread Wreaths, and they are delicious. I think they will make the Easter breakfast special.
They are not too sweet, so if you have a sweet tooth, you should add a little bit more sugar, or you could top the wreaths with some icing.
First you start with the dough. You will need warm milk, yeast, sugar, flour, butter and salt.
Put sugar and yeast into warm milk, whisk till it’s combined. Put flour and salt in the bowl of a stand mixer, then pour the yeast milk over the flour. Cover the milk with flour and let it stand for 10-15 minutes.
After the waiting time, add eggs and butter to the bowl.
Attach dough hook and mix for 6 minutes.
Cover the dough and let it rest 1,5 hours in a warm place.
When the dough has risen, put the dough on a floured surface and devide the dough in 14 equal pieces. I pinch off “balls” of dough using my thumb and index finger. Then I do the same with the remaining dough.
Roll each portion into equal sized rope pieces (14-inches each). Twist two pieces together and pinch at ends, forming a wreath. Continue with remaining pieces.
Prepare a baking sheet, lined with parchment paper. Put the wreath on the baking sheet, cover with a kitchen towel and let it rest for 30-40 minutes. In the meantime prepare the egg wash. Combine 1 egg yolk with 2 Tbsp. milk . Preheat oven to 360 F.
Brush each wreath with egg wash. Garnish with sprinkles or other decoration.
Bake for 15 minutes or until golden brown.
Now you may decorate the wreath as you wish.
Ingredients for 7 wreaths
- 2 and 3/4 cup flour
- 1 cup warm milk
- 2 eggs
- pinch of salt
- 1/4 cup sugar
- 1/2 cup butter unsalted
- 1 Tbsp. dry yeast
- 1 egg yolk
- 2 Tbsp. milk
Instruction
Put sugar and yeast into the warm milk, whisk till it’s combined. Put flour and salt in the bowl of a stand mixer, then pour the yeast milk over the flour. Cover the milk with flour and let it stand for 10-15 minutes.
After the waiting time, add eggs and butter to the bowl.
Attach dough hook and mix for 6 minutes.
Cover the dough and let it rest 1,5 hours in a warm place.
When the dough has risen, put the dough on a floured surface and devide the dough in 14 equal pieces.
Roll each portion into equal sized rope pieces (14-inches each). Twist two pieces together and pinch at ends, forming a wreath. Continue with remaining pieces.
Prepare a baking sheet, lined with parchment paper. Put the wreath on the baking sheet, cover with a kitchen towel and let it rest for 30-40 minutes.
Preheat oven to 360 F.
Prepare the egg wash. Combine the egg yolk with milk . Brush each wreath with egg wash. Garnish with sprinkles or other decoration.
Bake for 15 minutes or until golden brown.
Cooking with a grateful heart 