The Easter wreaths with brioche dough are perfect for breakfast on Easter Day or to take in the picnic basket for Easter Monday’s snack.
A very simple brioche dough for these wreaths decorated with chocolate eggs that children will love, and not only them.
You can also further enrich the soft Easter Wreaths with brioche dough with colorful sprinkles simply when you brush each brioche with milk before baking them.
I confess that I always prepare them not only at Easter along with the other brioches that we usually make at home and freeze them to then take out the ones we need every day for breakfast.
Let’s go right after the photo to find out how to prepare the Easter brioche dough wreaths!!
Maybe you might also be interested in other brioches
- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the Easter Wreaths with Brioche Dough
- 3 1/4 cups all-purpose flour
- 1 3/4 cups Manitoba flour
- 2 eggs (large)
- 1/3 cup granulated sugar
- 1 cup milk
- 2 tsp lemon zest (grated)
- 1 tsp vanilla extract
- 7 tbsp butter
- 0.35 oz fresh yeast
- 1 pinch salt
- 3 tbsp milk
- as needed dark or colored milk chocolate eggs
Tools
- 1 Stand mixer
- 1 Baking tray oven
- 1 Bowl
Preparation of the Easter Wreaths with Brioche Dough
To prepare the Easter Wreaths with brioche dough, you can use the stand mixer or simply a bowl.
So, in the bowl of the stand mixer (or a glass one to do it by hand), add the flours, salt, lemon zest, and mix to combine.
Dissolve the fresh yeast in a little milk taken from the total, then add the sugar and vanilla extract to the bowl.
Incorporate a little milk at a time making sure to mix everything well, and when all is absorbed, add 1 egg at a time.
Do not add the second egg until the first is fully absorbed.
Knead (with the dough hook in the mixer) or manually in the bowl very energetically until you have a smooth and elastic dough.
Lastly, add the cold butter in pieces a little at a time until it is well incorporated and absorbed.
Cover the bowl with plastic wrap and let it rise in a warm place for at least 3 hours or until it has doubled in volume.
Once risen, turn the dough onto the work surface and divide it into 8 equal pieces and divide each piece into 2 parts.
Then form 2 cords and twist them together to form the Easter wreaths.
Once the Easter brioches are formed, place them on a baking tray lined with parchment paper.
Let the Easter brioches rise for another 35/40 minutes, then brush them with a little milk (or 1 beaten egg).
Preheat the oven to 350°F in static mode and bake the brioches on the center rack for at least 20/25 minutes.
If you want to use colorful sprinkles, add them after brushing the brioches with milk (so they stick to the dough).
The chocolate eggs, however, should be added only after baking, otherwise, especially if they are milk, they would melt in the oven.
Once baked, remove them from the oven, let them cool slightly before decorating with the colorful eggs, and serve if you like with powdered sugar on top.
I leave you my FACEBOOK PAGE if you want to be updated every day with my recipe.
How to store the Easter Wreaths with Brioche Dough
You can store them in a box or a paper bag for 3 days.
If you prefer, you can also freeze them so that you can take out the ones you need whenever you want.
Other recipes
If you want to see other types of recipes, you can return to HOME.
