At a glance
You're making beautiful Italian Easter wreaths—sweet braided bread rings decorated with colored eggs and sugar sprinkles that'll impress your spring table. The dough needs two rises (one hour each), and the fun part is twisting pieces together into wreaths and nestling eggs on top before baking.
1/6
Make the starter
Put the milk and butter in a saucepan and warm gently until the butter melts. Let it cool slightly, until just lukewarm. Stir in a tablespoon of sugar and crumble in the yeast. Leave it to sit undisturbed until bubbles start forming on the surface.
For this step
0/42/6
Let it rise
In the bowl of a stand mixer, combine the flour with a pinch of salt and sugar. Add the eggs and the milk with the starter. Mix into a firm, non-sticky dough. Cover the bowl with a kitchen towel and let it rise for an hour.
For this step
0/43/6
Divide the dough and braid the wreaths
Turn the risen dough out onto a work surface. Divide it into six equal pieces, then cut each piece in half again. Roll two of the prepared pieces into long "ropes," about 35 cm long. Twist them together and join the ends to form a wreath. Repeat with the remaining pieces to shape all the wreaths.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
