Create a Stunning Festive Easter Wreath Bread

Celebrate the joy of Easter with a beautifully crafted, soft, and colorful wreath-shaped bread that stands out alongside classic holiday treats. This Easter wreath bread can be filled with raisins, nuts, or your favorite dried fruits, making it a delicious and eye-catching addition to your festive feast.

Step-by-Step Baking Guide

Total preparation time: Approximately 3 hours 15 minutes

1. Step 1:

   

   Gather all ingredients. Remove fermented baked milk from the refrigerator ahead of time to reach room temperature. Warm the milk slightly. Use high-quality wheat flour for the best results.

2. Step 2:

   

   Sift the flour into a large bowl to aerate it, ensuring a lighter, fluffier dough that rises perfectly.

3. Step 3:

   

   Prepare the yeast starter by combining yeast, 1 teaspoon sugar, and half of the warmed milk (75 ml) in a bowl. Mix thoroughly.

4. Step 4:

   

   Add 35 grams of sifted flour to the mixture and whisk until smooth, free of lumps.

5. Step 5:

   

   The starter should have a consistency similar to thin sour cream. Cover it with a light towel and let it rise for 15-20 minutes.

6. Step 6:

   

   Melt the butter gently in the microwave or on the stove and allow it to cool slightly.

7. Step 7:

   

   In a large bowl, whisk the egg with sugar, salt, and vanilla sugar until smooth.

8. Step 8:

   

   Add the remaining warm milk (not hot) to the egg mixture and blend well.

9. Step 9:

   

   Once the starter has expanded and shows bubbles on the surface, it's ready to use.

10. Step 10:

    

    Combine the starter with the egg-milk mixture and stir gently.

11. Step 11:

    

    Incorporate the fermented baked milk and mix well.

12. Step 12:

    

    Add the melted butter and blend into the mixture.

13. Step 13:

    

    Gradually sift in the flour, stirring with a spoon initially. Avoid adding all the flour at once, as you may need less than the total amount.

14. Step 14:

    

    The dough will be sticky at first. Add the remaining flour in small portions while mixing to achieve a soft, elastic dough without making it too stiff.

15. Step 15:

    

    Knead the dough by hand until smooth and non-sticky. Cover the bowl with a towel and let the dough rise in a warm spot for 60-90 minutes.

16. Step 16:

    

    Prepare softened butter for the filling at room temperature. Replace candied fruits with raisins or finely chopped dried fruits, rinsed, soaked if needed, dried, and chopped or blended.

17. Step 17:

    

    The dough should have risen significantly, about 2.5 times its original size.

18. Step 18:

    

    Gently punch down the dough and transfer it to a floured surface. Roll it into a rectangle approximately 0.5 cm thick. Spread softened butter evenly over the dough and sprinkle sugar uniformly.

19. Step 19:

    

    Distribute the chopped candied fruits evenly across the dough.

20. Step 20:

    

    Roll the dough lengthwise into a tight log.

21. Step 21:

    

    Shape the log into a ring and carefully place it on a parchment-lined baking sheet. Pinch the ends together to seal.

22. Step 22:

    

    Using a sharp knife, cut the ring into four sections, stopping just before the end to keep it intact.

23. Step 23:

    

    Further divide each quarter into four smaller segments, again not cutting all the way through, resulting in 16 segments total.

24. Step 24:

    

    Lift adjacent cut segments gently and twist them in opposite directions, exposing the filling and creating a heart-like shape reminiscent of a traditional bun. The overall form resembles a wreath.

25. Step 25:

    

    Repeat this twisting motion with all segments. Cover the prepared bread loosely with plastic wrap or a light towel and let it rest for about 20 minutes to proof.

26. Step 26:

    

    Separate half of one egg white for glazing later. Whisk the remaining egg with milk until smooth for brushing the bread before baking.

27. Step 27:

    

    Brush the dough gently with the egg wash using a pastry brush.

28. Step 28:

    

    Bake the Easter wreath bread in a preheated oven at 360°F (180°C) for 25-30 minutes, or until it turns a golden brown. Adjust baking time and temperature according to your oven's characteristics. Cool the finished bread on a wire rack.

29. Step 29:

    

    Optionally, decorate the cooled bread with a sweet glaze for an extra festive touch.

30. Step 30:

    

    Sift powdered sugar to remove any lumps before preparing the glaze.

31. Step 31:

    

    Whisk the reserved egg white with a fork until smooth.

32. Step 32:

    

    Gradually add powdered sugar to the egg white, mixing continuously.

33. Step 33:

    

    Add lemon juice drop by drop while stirring to achieve a smooth, pourable glaze consistency. Adjust with more powdered sugar or lemon juice as necessary.

34. Step 34:

    

    Decorate the completely cooled bread with the glaze and allow it to set for several minutes before serving.

35. Step 35:

    

    Slice the wreath bread into portions and present it as a charming and delicious centerpiece for your Easter celebration. Enjoy every bite!

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