This Easter Bread is a soft sweet brioche dough formed into wreaths and decorated with eggs. A festive and bright idea for the Easter Holiday.
Homemade Easter Sweet Bread
Ingredients
Dough
Decoration
Instructions
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In the bowl of a planetary mixer combine the two flours, yeast, egg, milk, vanilla extract, honey and grated lemon zest. Mix on low speed with the K-beater. When you have obtained a smooth mixture, mount the hook attachment and start kneading, adding the soft butter one cube at a time. Knead until smooth and elastic, adding the salt toward the end.
To activate the fresh yeast, put it in a bowl, sprinkle it with a little sugar and add a little water. Then, stir to dissolve it. Cover with plastic wrap and leave for 10 minutes to activate, without shaking the bowl or lifting the plastic wrap. When the surface foams, it is ready. -
Form into a loaf, place inside a bowl and cover with plastic wrap. Place in the oven off with the light on and let rise until the dough doubles in size (about 2 hours).
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Turn the risen dough out onto the floured pastry board and cut it into 4 pieces of about 130 g each. Cut each piece in half making sure that each part weighs 65 g, and with your hands roll each one to make 2 strings 30 cm long. Join them at one end.
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Using your hands, twist the two dough flaps together to make a braid of two, and then join the ends by bringing the sealing downward. In this way you will obtain 4 wreaths.
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Lay the wreaths on one large baking sheet lined with baking paper. Let rise for 1 more hour. After this time has elapsed, brush with egg beaten together with milk. Bake in the preheated oven, at 180°C (static) for about 20 minutes or until golden brown. Remove from the oven, let cool completely and then add a chocolate egg to the center of each wreath.