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Cooking
Easter Wreath Bread with Colored Eggs
· 6 servings
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.
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.
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.
Let rise on the baking sheet
Place the wreaths on a baking sheet lined with parchment paper and let them rise for another hour.
Add the egg and decorate
Brush the risen wreaths with egg beaten together with milk. Lightly oil the prepared eggs (so they don't stick too much to the dough) and place one in the center of each wreath. Decorate the dough with colored sugar sprinkles.
Bake
Bake in an oven preheated to 180 °C for 20–25 minutes.