Sweet Easter Crowns: the scent of tradition wrapped in a ring-shaped cake.
Some recipes enter our kitchen not through books or online searches, but through word of mouth, from a friend who lets you taste them and you fall in love instantly.
This is exactly the case with my Sweet Easter Crowns.
I can’t tell you precisely their geographic or historical origins; I only know that my friend makes them every year at Easter and that, after enjoying their softness and aroma, I couldn’t help but reproduce the recipe, with a few personal touches here and there to make them even more “mine”.
Making these crowns is a true ritual that requires patience, especially because of the fairly long rising time.
Don’t be discouraged: patience is the secret ingredient that transforms a simple dough into a cloud of sweetness.
If modern life forces you to rush or you’ve decided to make them at the last minute, don’t worry!
You can safely increase the amount of fresh yeast in the dough a little to reduce waiting times.
The result will still be excellent.
The Easter buns, whatever the recipe or shape (whether braided crowns, braids or simple loaves), have one unique feature: they are all incredibly fragrant.
Already during baking, a unmistakable aroma of butter, sugar and citrus begins to spread through the kitchen, awakening the senses and giving you the sensation of tasting them just by smelling the scents in the air.
I admit I have a visceral love for leavened recipes, both sweet and savory. For me, watching the dough rise is pure magic and that feeling of warmth and fragrance in the air is priceless.
Even if my passion may seem excessive, I assure you these crowns are really delicious… you absolutely must try making them!
Follow my steps step by step, braid them carefully, decorate them with colorful sprinkles as in the photo and bring a piece of my Easter to the table.
I look forward to your comments to know if it was love at first bite for you too!
Kcal 1010 per crown
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 2 crowns
- Cooking methods: Electric oven
- Cuisine: European
- Seasonality: Easter
Ingredients to make the Sweet Easter Crowns
- 1 Egg
- 0.5 oz Fresh yeast
- 1/2 cup Whole milk
- 2.5 tbsp Vegetable margarine
- 1/2 cup Sugar
- 2 2/3 cups All-purpose flour (type 0)
- 1 packet Vanillin
- 1 tbsp Ground cinnamon
- 1 Egg yolk
- 1.35 tbsp Milk
- 2 Well-washed eggs
- to taste Colored sprinkles
Tools
- 2 Pans round
Preparation of the Sweet Easter Crowns
In a bowl, dissolve the yeast in warm milk, then add the sugar, softened margarine and the egg, mixing everything well.
If you have a stand mixer you can work your dough with it… it will surely be better blended and more elastic.
Add the vanilla, cinnamon and the flour until you obtain a slightly sticky but workable dough.
Place it in a bowl covered with plastic wrap and let it rise in the oven with the light on for at least 3 hours and in any case until doubled in size.
Once risen, work the dough and divide it into 4 fairly thick ropes, then braid them two by two to obtain 2 braided crowns and shape them into rings.
Line a baking sheet with parchment paper and place the crowns on it, positioning 1 well-washed egg in the center of each.
Let them rise again until doubled, again in the oven with the light on… this will take at least another 3 hours.
Once risen, brush them with milk and then sprinkle with colored sprinkles.
Bake in a hot oven at 356°F for about 20 minutes.
“Did you know…? The braided crowns, with their endless circular shape, symbolize eternity and rebirth, making them the perfect dessert to celebrate Easter!”
