The Easter wreath is a sweet recipe with a soft and delicate leavened dough I got from WE LOVE TO COOK No.318 year 2025 and it is the classic sweet to bring to the breakfast table and to enrich with jams or sweet creams as desired.
The dough of the Easter wreath contains mascarpone and it is precisely this ingredient that makes the aroma and flavor of the sweet, prepared with dry yeast, light.
The Easter wreath is a scenic dessert that we can complete with:
• hard-boiled eggs colored with natural dyes,
• with royal icing,
• with the classic colored sprinkles or nonpareils,
• with chopped nuts like pistachios or hazelnuts or almonds,
• or with candied cherries.
We can make the sweet Easter wreath with only Manitoba flour, only all-purpose flour, or with a mix of these flours as desired.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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Always on the TOPIC OF SWEET EASTER LEAVENED I leave you other recipes just below, reminding you that at the top where you see the blog menu you will find a magnifying glass 🔎 that will allow you to enter an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient and I hope among these you will read recipes of your liking!
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 3 Hours 10 Minutes
- Preparation time: 25 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 3/8 cup milk (warm)
- 4 cups Manitoba flour
- 1 packet dry yeast
- 1/3 cup sugar (it's not very sweet, increase if desired)
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 1 cup mascarpone
- 10 dark chocolate eggs
- 1 tbsp powdered sugar
- 1 egg yolk (with a drop of milk to brush on the wreath)
Tools
9.5-inch mold
- Stand Mixers
- Brushes
- Glasses
- Kneading Boards
- Molds
FOR THE PREPARATION OF THE SOFT AND DELICATE EASTER WREATH RECIPE
I warm the milk in the microwave then pour the packet of dry yeast with 1 tablespoon of sugar taken from the total indicated in the list of ingredients.
In a bowl, I mix the mascarpone with the egg and the yolk, creating a soft cream.
In the bowl of the stand mixer with the hook attachment, I place the flour, granulated sugar, and begin to mix to combine the dry ingredients.
At this point, pour the milk and yeast mix in a stream.
Pour spoonfuls of the mascarpone and egg cream, kneading for at least 15 minutes, to obtain an elastic and well-homogeneous dough.
On the kneading board, form a ball, place it in a bowl, cover it with cling film, and let it rise for 2 hours or until the volume doubles.
After the rising time has passed… decide how to form this Easter wreath! I wanted to be different, so I thought… no braid, always the same thing, no angelic shape, phew, seen and seen again, so I did something that in the end didn’t really please me that much but oh well!
Grease the mold with the appropriate non-stick spray, then insert my dough, shaped to personal preference.
If someone has already read here on the blog, a while ago I remodeled the kitchen, and I’m still looking for the bundt pans, so… I put a well-greased glass in the center, of course, and set up my Easter wreath, brushing it with yolk beaten with milk.
Now all that’s left is to bake it at 350°F conventional, baking the soft and delicate leavened Easter wreath for 40/45 minutes or according to the characteristics of our home oven.
Once cooked, remove the Easter leavened from the oven and let it cool in the mold for the necessary time, then sprinkle with powdered sugar, and we are ready for the tasting!
Very delicate, in my opinion, it needs to be accompanied by English cream for a tasty snack, or jams and marmalades for an energetic and homemade breakfast!
Enjoy your meal! Annalisa
