The Easter ring cookies are delicious soft braided cookies into which, after baking, a small candy-coated chocolate egg is inserted. Perfect to serve for Easter breakfast, they are very simple to make; if you like, you can involve your children in the preparation — they’ll be delighted to help decorate the surface with coarse sugar crystals or colorful sprinkles.
If you want to make your Easter table even more indulgent, place them on a tray with my almond Easter dove cookies and with the almond-paste dove cookies. On a cake stand you can also arrange my Easter muffins.
To make the cookie dough I started from my recipe for frolla bolognese or shortcrust pastry without resting, the same used for preparing the pinza and the raviole, slightly modified.
Healthy and natural, they are made from very few ingredients; they remind of grandma’s cookies, rich in aroma and perfect for dipping in milk. Eggs, sugar, flour and butter are the main ingredients — add flavorings and a little milk if needed.
My Easter ring cookies will make your holiday breakfast special but are also a delightful gift idea. Place them in a decorated food-safe bag; they will keep well for a week. Remember to attach the candy egg to the cookie with a drop of melted chocolate.
Try also other Easter desserts:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 9 pieces
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
- Energy 225.86 (Kcal)
- Carbohydrates 38.26 (g) of which sugars 19.83 (g)
- Proteins 3.91 (g)
- Fat 6.97 (g) of which saturated 4.26 (g)of which unsaturated 2.35 (g)
- Fibers 0.85 (g)
- Sodium 14.22 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 6 tbsp granulated sugar
- 1 egg (medium, about 50 g)
- 1 1/2 tsp baking powder
- 3 1/2 tbsp butter (very soft)
- 1 tsp vanilla extract
- 1/2 lemon lemon zest (grated, corresponds to half a fresh lemon (about 2 g))
- 1 1/3 tbsp milk (the amount of milk depends on the weight of the egg)
- as needed coarse sugar crystals
- 10 small candy-coated chocolate eggs
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Kitchen scale
- Parchment paper
Instructions
Let the butter soften at room temperature.
Pour the flour, sugar, baking powder and lemon zest into a large bowl, make a well in the center and add the beaten egg, the vanilla extract, the softened butter and the milk if needed.
Mix everything until the ingredients are well combined; the consistency is similar to a classic shortcrust pastry but it does not need to rest.
Divide the dough into 8 pieces of about 48 g each (about 1.7 oz) and form 10 rolls about 25 cm (about 10 in) long. Take a roll, cut it in half, braid it and join the ends by pressing gently — you should form a ring about 8 cm (about 3 in) in diameter.
Place it on the baking sheet lined with parchment paper and proceed in the same way with the other rings.
Brush the surface of the rings with room-temperature milk and garnish with coarse sugar crystals.
Bake the cookies in a preheated conventional oven at 356°F for about 15 minutes or until golden.
Remove from the oven, let them cool and insert a candy-coated chocolate egg in the center; to attach it, use one or two drops of melted chocolate.
The Easter ring cookies are ready to serve.
They are also a delightful gift idea: place them in a decorated food-safe bag — they will keep well for a week.
