Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Easter Wreath Bread with Colored Eggs
· 6 servings
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.
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.
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.
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 a mixture of beaten egg and 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 colored sugar sprinkles.
Bake
Bake in an oven preheated to 180 °C for 20–25 minutes.