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.
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.
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).
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.
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.
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.
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