Every year for Easter I wonder why I don’t make this soft and fluffy breaided yeast bread more often. It is only the two of us, yet, somehow we gobble it up in no time. Yes, I usually start this wreath two days in advance, but most of the time is just waiting. I have a KitchenAid, so I don’t even have to knead. The main thing to do is get the braiding correctly, but other than that there is not that much to do. I like to do the second rise overnight in the fridge. One trick I have learned is to stick the bread from the fridge immediately into the hot oven. No need to first let it come to room temperature. So convenient as you can make it right for breakfast. I really love this cloud-like bread, so delicious!
I sincerely hope that I will make this yeast wreath more often. If you would like to try a classic braided bread, you can check my other recipe. Yes, this is kind of like brioche, I made grilled-cheese sandwiches with the leftovers. The sugar caramelizes the bread so nicely, it was amazing. I often like to use two types of cheese, for example mozzarella and gruyere. But let’s get back to the wreath. Yes, you will make two pre-doughs and yes, I do recommend starting two days in advance, but I believe it really is worth all the effort. It will be softer than any other and not get stale as quickly. So let’s get started!
This Easter yeast wreath requires very little yeast and can be started two days in advance for Easter breakfast or brunch. Kindly note that you can either start two days in adance in the evening or you start one day in adance in the morning. For pre-dough 1 heat the milk a little (you still need to be able to stick your finger in it) and mix with the flour and yeast. Keep in a jar or tightly covered bowl at room temperature for two hours, then transfer to the fridge. For pre-dough 2 mix flour and milk in a small pot while stirring on medium and let cook until it becomes denser. Then take off the flame and stir for about two minutes until it becomes a ball and slightly pulls away from the bottom. Spoon onto cling wrap and cover tightly. Transfer to the fridge for at least 6 hours or overnight. Meanwhile leave butter and egg on the counter to come to room temperature. For the main dough place predough 1 and 2 in a large kneading bowl and add all remaining ingredients except for the butter. Knead for ten minutes on low, then add the butter by the spoonful and knead for another five minutes. Cover with a damp towel and let rise until double in volume. For me this usually takes about two hours, but this depends on the environment. Then make 6 equally sized strings out of the dough of approximately 60cm. You will find a visual of how to braid 6 strings here (it's in German though). Let them rest for ten minutes, it is going to be easier to handle them afterwards. Create a braid, which you then form into a wreath. Transfer to a large cutting board covered with parchment paper and cover tightly. Chill in the fridge for a few hours or overnight. The next morning preheat oven to 190 degrees Celsius. Slip the wreath with the parchment paper below onto a baking sheet and brush with egg wash, sprinkle with coarse sugar if desired. Bake for about 30-35 minutes or until golden straight out of the fridge. As is always the case with pastries made with yeast, it will taste best on the day baked.Easter Yeast Wreath
Ingredients
Instructions
If you are interested in thisclassic braided bread, check out that recipe
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