💡 At a Glance
- •The Easter Treat: Light and fluffy sweet yeast bread wreaths topped with pearl sugar—super easy and totally beginner-friendly!
- •Time Required: Needs a little patience while the dough rises, but the bake time itself is super quick.
- •How It’s Made: Warm and knead the dough right in your Thermomix®, then simply braid and shape into cute mini wreaths by hand.
Today, I’m sharing an absolutely adorable recipe for Easter Yeast Wreaths that are as delicious as they are easy to make.
These festive little treats add the prettiest touch to your Easter brunch table, making them perfect if you’re looking for a stress-free baking project.
Let’s dive right in and whip up these amazing sweet yeast wreaths together!
In my easy step-by-step recipe, I’ll show you just how quick and simple it is to whip up these gorgeous Easter yeast wreaths right in your own kitchen!
What Are Easter Yeast Wreaths?
Easter yeast wreaths are light, pillowy, sweet bread rings that instantly bring a cozy, festive feel to your spring table. Thanks to clear, straightforward instructions, even beginner bakers can pull off these delicious sweet treats with total confidence!
Why You’ll Love These Easter Wreaths:
- A heavenly combination of fluffy yeast dough and crunchy pearl sugar.
- The ultimate way to bring bright spring vibes to your brunch table.
- Super beginner-friendly for anyone looking for an impressive bake.
- An irresistible sweet treat that’s amazing way beyond Easter.
- A simple, fun, and delightfully festive holiday baking project.
My Top Baking Tips
Make sure your yeast is fresh so your dough gets a perfect, beautiful rise.
Use warm (not hot!) milk to activate the yeast effectively.
Let the dough rise covered in a warm, draft-free spot to help it puff up nicely.
Brush the wreaths with an egg yolk and milk wash right before baking for that stunning, shiny golden-brown finish.
Make sure to place the yeast wreaths on the second rack from the bottom of your oven so they bake up perfectly.
Can You Make These Ahead of Time?
You can easily prep the dough in advance and keep it stored in the fridge.
Once shaped, the yeast wreaths can also be frozen and freshly baked right before serving.
Fun Recipe Variations
Fold some dried fruit like raisins or cranberries right into the dough.
Experiment with different types of sugar to add a delicious depth of flavor.
Top the wreaths with chopped nuts or sliced almonds right before popping them in the oven.
What to Serve with Yeast Wreaths
Serve these Easter yeast wreaths with a dollop of softly whipped vanilla cream or a scoop of vanilla ice cream for an extra indulgent treat!
Yeast Wreath FAQs
Ingredients You’ll Need for Easter Yeast Wreaths
For 4 Mini Yeast Wreaths:
- 1/2 cup (125 ml) whole milk
- 3 1/2 tbsp (50 g) butter, cubed
- 1/2 block fresh yeast (approx. 0.75 oz / 21 g)
- 1/4 cup (60 g) granulated sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 large egg
- 1 pinch of salt
- 2 3/4 cups (350 g) all-purpose flour
For the Egg Wash:
- 1 egg yolk + a splash of milk
- Pearl sugar
Note: You’ll find exact measurements and detailed step-by-step instructions in the recipe card below.
How to Make Easter Yeast Wreaths
How to Make the Yeast Dough:
Crumble the yeast into the mixing bowl along with the milk, butter pieces, sugar, and vanilla sugar. Warm for 3 min / 37°C (98°F) / Speed 1.
Next, add the egg, salt, and flour, and knead for 5 min / Dough mode until a smooth dough forms.
Transfer the dough to a lightly oiled or floured bowl. Cover and let it rise in a warm spot for 1 hour, or until noticeably puffed up and doubled in size.
Shaping the Yeast Wreaths:
Divide the yeast dough on an unfloured work surface into 8 equal pieces (about 80 g / 2.8 oz each).
You’ll need 2 pieces for each yeast wreath.
Take one portion of dough and roll it into a rope about 12 inches (30 cm) long, tapering the ends slightly.
Repeat with the remaining dough pieces until you have 8 ropes total.
Next, take two of the ropes and gently twist them together.
Form a circle with the twisted dough by bringing the ends together.
Pinch the ends together lightly so the wreath holds its shape while baking, then transfer it to a baking sheet lined with parchment paper.
Repeat with the rest of the ropes until you have four braided yeast wreaths.
Baking:
Preheat your oven to 400°F (200°C), and let the shaped wreaths rise, covered, while the oven warms up.
Right before baking, whisk an egg yolk with a splash of milk and brush it over the wreaths.
Finish with a generous sprinkle of pearl sugar on top.
Bake the wreaths on the lower-middle rack for about 15 minutes, until they are golden brown.
As soon as they come out of the oven, press an Easter egg into the center of each wreath, cover with a clean kitchen towel, and let cool.
Enjoy!
Note: You’ll find the exact measurements and full step-by-step instructions down below in the recipe card.
The prep times listed below are just an average. Don’t worry if you’re a little faster or take a few extra minutes—everyone works at their own pace in the kitchen!
Alright, go have fun baking, and enjoy every bite!
If you loved this quick recipe for Easter Yeast Wreaths, you might also love my delicious Poppy Seed Rolls with Cranberries! 🙂
– Christoph
PS: Never want to miss a recipe? Be sure to follow me on Pinterest or Instagram ❣
Did you try this recipe?
If you enjoyed it, please leave a comment below and rate the recipe 5 stars! 🙂
Mini Easter Yeast Wreaths
Click stars to rate now
Zutaten
For 4 yeast wreaths:
- 125 ml Whole milk 3.5%
- 50 g Butter cubed
- ½ cube Fresh yeast 21 g
- 60 g Granulated sugar
- 1 packet Vanilla sugar
- 1 Egg
- 1 pinch Salt
- 350 g All-purpose flour
To finish:
- 1 Egg yolk + splash of milk
- Pearl sugar
Zubereitung
Making the yeast dough:
- Crumble the yeast into the mixing bowl along with the milk, cubed butter, sugar, and vanilla sugar. Warm for 3 min / 37 °C / Speed 1.
- Next, add the egg, salt, and flour, and knead into a smooth dough using Knead mode for 5 min.
- Transfer the dough to a lightly oiled or floured bowl, cover, and let rise in a warm spot for 1 hour, or until visibly puffy and doubled in size.
Shaping the wreaths:
- Transfer the dough to an unfloured work surface and divide it into 8 equal pieces (weighing about 80 g each). You will use 2 pieces for each wreath.
- Take one piece of dough and roll it out into a rope about 30 cm long, tapering the ends slightly. Repeat with the remaining dough pieces until you have 8 ropes total.
- Take two of the ropes and gently twist them around each other.
- Form the twisted ropes into a circle, joining the ends together. Pinch the ends lightly to seal so the wreath keeps its shape during baking, then place it onto a baking sheet lined with parchment paper.
- Repeat with the remaining ropes until you have 4 lovely yeast wreaths.
Baking:
- Preheat your oven to 200 °C (conventional / top and bottom heat). Meanwhile, cover the shaped wreaths and let them rise one more time.
- Right before baking, whisk the egg yolk with a splash of milk to make an egg wash and brush it generously over the wreaths. Sprinkle with pearl sugar.
- Bake the wreaths on the lower-middle rack for about 15 minutes, until beautifully golden brown.
- As soon as they come out of the oven, gently press a dyed Easter egg into the center of each wreath and let them cool under a clean kitchen towel.
Mini Easter Yeast Wreaths
Click stars to rate now
Zutaten
For 4 yeast wreaths:
- 125 ml Whole milk 3.5%
- 50 g Butter cubed
- ½ cube Fresh yeast 21 g
- 60 g Granulated sugar
- 1 packet Vanilla sugar
- 1 Egg
- 1 pinch Salt
- 350 g All-purpose flour
To finish:
- 1 Egg yolk + splash of milk
- Pearl sugar
Zubereitung
Making the yeast dough:
- Crumble the yeast into the mixing bowl along with the milk, cubed butter, sugar, and vanilla sugar. Warm for 3 min / 37 °C / Speed 1.
- Next, add the egg, salt, and flour, and knead into a smooth dough using Knead mode for 5 min.
- Transfer the dough to a lightly oiled or floured bowl, cover, and let rise in a warm spot for 1 hour, or until visibly puffy and doubled in size.
Shaping the wreaths:
- Transfer the dough to an unfloured work surface and divide it into 8 equal pieces (weighing about 80 g each). You will use 2 pieces for each wreath.
- Take one piece of dough and roll it out into a rope about 30 cm long, tapering the ends slightly. Repeat with the remaining dough pieces until you have 8 ropes total.
- Take two of the ropes and gently twist them around each other.
- Form the twisted ropes into a circle, joining the ends together. Pinch the ends lightly to seal so the wreath keeps its shape during baking, then place it onto a baking sheet lined with parchment paper.
- Repeat with the remaining ropes until you have 4 lovely yeast wreaths.
Baking:
- Preheat your oven to 200 °C (conventional / top and bottom heat). Meanwhile, cover the shaped wreaths and let them rise one more time.
- Right before baking, whisk the egg yolk with a splash of milk to make an egg wash and brush it generously over the wreaths. Sprinkle with pearl sugar.
- Bake the wreaths on the lower-middle rack for about 15 minutes, until beautifully golden brown.
- As soon as they come out of the oven, gently press a dyed Easter egg into the center of each wreath and let them cool under a clean kitchen towel.
