The sweet Easter wreaths are a recipe whose origins I cannot tell you because it was given to me by a friend, who always makes these wreaths during the Easter period, and having liked them a lot, I reproduced the recipe with some modifications here and there. They are simple to make except for the rather long rising time, but you can also increase the amount of yeast a little to reduce the time. Easter rings, whatever the recipe, are all very fragrant, and even during baking, you have the feeling of tasting them just by smelling the scents in the air. In general, I personally love leavened recipes, both sweet and savory, so this kind of sensation might also be just a personal thing, but I assure you they are delicious… you absolutely must make them!!!
You can also find the recipe on my youtube channel.
If you make this or any of my other recipes on my blog, feel free to send me your photos, and I’ll put them on my fb page under your name.
Kcal 1010 per wreath
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 2 wreaths
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to make Sweet Easter Wreaths
- 1 Egg
- 0.45 oz Fresh yeast
- 0.42 cup Whole milk
- 2.5 tbsp Vegetable margarine
- 0.5 cup Sugar
- 2.5 cups All-purpose flour
- 1 packet Vanillin
- 1 tbsp Ground cinnamon
- 1 Egg yolk
- 0.08 cup Milk
- 2 Well-washed eggs
- as needed Colored sprinkles
Preparing Sweet Easter Wreaths
In a bowl, dissolve the yeast in lukewarm milk, then add the sugar, softened margarine, and 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 flour until you get a slightly sticky but workable dough.
Place in a bowl covered with plastic wrap and let rise in the oven with the light on for at least 3 hours or until doubled.
Once risen, work the dough, then create 4 fairly thick ropes, and braid them two by two to form 2 braided wreaths, closing them into a ring.
Line a baking sheet with parchment paper, place the wreaths on it, positioning a well-washed egg in the center of each.
Let rise until doubled again in the oven with the light on… it will take at least another 3 hours.
Once risen, brush them with milk, then sprinkle with the colored sprinkles.
Bake in a hot oven at 350°F for about 20 minutes.
