Step-by-step method

At a glance

This Italian Easter wreath bread features a sweet, yeasted dough that gets divided, twisted, and braided into six beautiful wreaths studded with colorful eggs. The main time commitment is the two rising periods—one hour in the bowl and another hour on the baking sheet—which give the dough its light, fluffy texture. The real fun happens at the end when you brush on egg wash, nestle dyed eggs into the center of each wreath, and scatter on colorful sugar sprinkles before baking.

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Make the sponge

Warm the milk with the hera (or a similar semi-solid fat) in a saucepan over the stove until it 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
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300 milliliter
Fresh Whole Milk (3.5% Fat)

100 gram
Vegetable Fat, Butter Flavor

10 gram
Powdered Sugar

42 gram
Fresh Yeast
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Let it rise

In the bowl of a stand mixer, combine the flour with a pinch of salt and the sugar. Add the eggs and the milk with the sponge. Mix until you get a firm, non-sticky dough. Cover the bowl with a kitchen towel and let it rise for an hour.

For this step
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500 gram
Bread Flour

3 gram
Salt

100 gram
Powdered Sugar

2 piece
Chicken Eggs
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Divide 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 each. Twist them together and join the ends to form a wreath. Repeat this with each portion of dough to shape all the wreaths.

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Let rise on the baking sheet

Place the wreaths on a baking sheet lined with parchment paper and let them rise for another hour.
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Add the egg and decorate

Brush the risen wreaths with beaten egg mixed with milk. Lightly coat the prepared eggs with oil (so they don't stick too much to the dough) and nestle one into the center of each wreath. Decorate the dough with colorful sugar sprinkles.

For this step
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1 piece
Chicken Eggs

50 milliliter
Fresh Whole Milk (3.5% Fat)

6 piece
Chicken Eggs

30 gram
Cake Decorations
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Bake

Bake in an oven preheated to 180 °C for 20–25 minutes.

Easter Wreath Bread with Colored Eggs

Name: Festive Easter Wreath Bread with Eggs
Cook time: 23 min
Total time: 203 min
Yield: 6
Cuisine: Italian
Ingredients: 3 gram Salt; 9 piece Chicken Eggs; 30 gram Cake Decorations; 500 gram Bread Flour; 100 gram Vegetable Fat, Butter Flavor; 350 milliliter Fresh Whole Milk (3.5% Fat); 110 gram Powdered Sugar; 42 gram Fresh Yeast

bohynekuchyne

Prep — Cook 23 min

Plus 2 h 30 min of resting (not counted in active time)

8 Ingredients

6 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

3 gram
Salt
9 piece
Chicken Eggs
30 gram
Cake Decorations
500 gram
Bread Flour
100 gram
Vegetable Fat, Butter Flavor
350 milliliter
Fresh Whole Milk (3.5% Fat)
110 gram
Powdered Sugar
42 gram
Fresh Yeast

About this recipe

This Easter wreath bread idea comes from Italy, where these wreaths are known as Easter bread. They're not only delicious but truly beautiful too. The dough is a sweet, yeasted one made with bread flour. Decorate it with dyed or natural eggs, sugar sprinkles, or whatever else inspires you — it will look stunning on a spring-decorated table. While baking mine, it occurred to me that this year I'll make these same wreaths in a mini version for Easter carolers.

Vegetarian Bread & Rolls Easter Italian To impress

Step-by-step method

At a glance

Make the sponge

For this step

Let it rise

For this step

Divide and braid the wreaths

Easter Wreath Bread with Colored Eggs

Ingredients — what you'll need

About this recipe