Easter is a time for baking, celebrating and expressing gratitude. Now more than ever we have time to think about the things that matter in our life and about what and who to be grateful for.
We baked these Easter Wreaths with our children, while talking about what they are thankful for, filling this moment with love and happiness.
We wish you all a Happy Easter!
If you’re interested in other Easter recipes, check out the link provided here.
Wreath – Baked Cake
SERVINGS: 6-8 pieces
|Resting time: 2 h|
|Preparation time: 30 min||Baking time: 25-30 min|
|Total time: 3 h|
- 500 g all-purpose flour
- 3 tbsp sugar
- 1 tsp salt
- 3 tsp ground cardamom
- 20 g fresh yeast
- 90 g butter, softened
- 300 ml milk + 3tbsp to brush on
- 2 tsp rose or orange water (optional)
- 60 g icing sugar
2 tsp lemon juice
1 tsp rose or orange water (optional)
- sugar eggs with chocolate or marzipan
- Fit the dough hook to your stand-mixer. Add all the ingredients to the stand-mixer bowl and continue to knead until you have a soft, smooth dough. Cover with a cloth and leave in a warm place until it has doubled in size (for about two hours).
- Divide the dough into 6-8 pieces. Divide each piece in half and roll out each piece so that it is about 30 cm long. Take two strands at a time and twist together to shape them into a wreath.
- Preheat the oven to 180°C.
- Place the wreaths on a lined baking sheet. Brush them with milk.
- Bake for about 25-30 minutes. Remove from the oven, leave to cool on a rack.
- Mix the icing sugar, lemon juice and rose water. Spread on top of the wreaths.
- Top with the sugar eggs or pearl sugar, and leave to dry.
Leave a Reply