Mini Easter Yeast Wreaths
Served alongside colorful dyed eggs, these sweet, fluffy yeast wreaths are a gorgeous tradition for your Easter table!
Servings: 4
Calories: 201kcal
Equipment
- Thermomix
- Spatel
- Teigschüssel
- Messer
- Backblech inkl. Backpapier
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:
- 125 ml Whole milk, 50 g Butter, ½ cube Fresh yeast, 60 g Granulated sugar, 1 packet Vanilla sugarCrumble the yeast into the mixing bowl along with the milk, cubed butter, sugar, and vanilla sugar. Warm for 3 min / 37 °C / Speed 1.
- 1 Egg, 1 pinch Salt, 350 g All-purpose flourNext, 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.
- 1 Egg yolk + splash of milk, Pearl sugarRight 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.
