German Easter Wreath Bread with Colored Eggs
Ingredients
- 500 g all-purpose flour (Type 405)
- 1 cube fresh yeast (about 42 g)
- 250 ml lukewarm milk
- 2 eggs (medium)
- 75 g softened butter
- 80 g sugar
- 1 pinch salt
- 1 tsp grated lemon zest
- 5 whole raw eggs
- 5 colored Easter eggs (for decoration)
- 1 egg, for brushing
- 1 tablespoon milk, for brushing
- Pearl sugar, for sprinkling
Preparation
Place flour in a bowl.
Form a small well in the center with your hands.
Crumble yeast into the well.
Warm milk to lukewarm and pour over the yeast.
Mix briefly with a fork.
Cover and let rest in a warm place for 15 minutes.
Add eggs, butter, sugar, salt, and lemon zest.
Knead the dough for 5-10 minutes.
Cover the bowl again and let rise for 30 minutes.
Knead the dough briefly.
Divide the dough into three equal pieces.
Roll each piece into a strand about 50 cm long.
Place the ends together and braid the strands.
Form the braid into a circle on a baking sheet lined with parchment paper.
Press the ends together.
Gently press 5 raw eggs between the braided strands of the wreath.
Cover and let rise for another 15 minutes.
Preheat oven to 170°C (340°F) conventional or 150°C (300°F) fan.
Whisk egg with milk and brush over the wreath.
Sprinkle with pearl sugar.
Bake in the preheated oven for 35-40 minutes.
Let the wreath cool slightly.
Remove the eggs and replace them with the colored Easter eggs.
Let cool completely.
Tips
Yeast pastries are lightest on the first day, so make the wreath on the same day as the Easter celebration for the best results.
