At a glance
This recipe calls for a sweet yeasted dough made with bread flour, starting with a starter and followed by two longer rises, so allow plenty of time. The dough is braided into small wreaths, an egg is nestled into the center of each, everything gets decorated, and finally the wreaths are baked until golden for about 20–25 minutes.
1/6
Make the starter
Put the milk and butter in a pot and heat gently until the butter melts. Let it cool slightly, until just lukewarm. Stir in a tablespoon of sugar and crumble in the yeast. Let it 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 the sugar. Add the eggs and the milk with the starter. Mix until you have 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 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. Take two prepared pieces of dough and roll them into long ropes, about 35 cm in length. Twist them together and join the ends to form a wreath. Repeat this with each portion to shape all the wreaths.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
