Classic Easter wreath

For 24 slices
  • 1 cubes (42 g) yeast
  • 50 g Sugar
  • 75 g butter or margarine
  • 1/4 l + 1 tbsp milk
  • 500 g flour
  • 100 g ground almonds
  • 4 eggs (size M)
  • 1/2 TL salt
  • 1 egg yolk
  • flour
  • egg color
  • baking paper
50 minutes
Mix yeast and 20 g sugar in a cup. Melt the fat and pour in 1/4 liter of cold milk. Put the flour, almonds, 1 egg, salt and 30 g sugar in a bowl. Add the yeast and the lukewarm fat-milk mixture and knead with the dough hook of the hand mixer for about 3 minutes. Then knead briefly on a lightly floured work surface and shape into a ball. Return to the bowl and cover and let rise in a warm place for about 30 minutes.
In the meantime, boil 3 eggs and color according to the package instructions. Knead the dough briefly again and cut it into thirds. Shape into 3 strands (approx. 60 cm long). Braid and place on a sheet of parchment paper to form a wreath.Press the ends together and lift the wreath with the parchment paper onto the baking sheet. Let rise in a warm place for about 20 minutes.
Mix the egg yolks and 1 tbsp milk. Brush the Easter wreath with it and press the colored eggs into the batter. Easter wreaths Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rack for 20-25 minutes. Cover after approx. 15 minutes. Let the wreath cool down and store in airtight packaging overnight. Just before serving, bake the wreath at 100 ° C in the oven for about 10 minutes
1 slice approx:
  • 150 kcal
  • 630 kJ
  • 5 g protein
  • 7 g fat
  • 18 g carbohydrates


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