I'm excited to share this unique recipe for Easter wreaths with a dyed egg nestled inside. This type of baked good is made in Italy and is known as Italian Easter bread — it might seem unusual, but the whole thing is baked together with the dyed eggs right inside!)) I used the dough proportions from Cinnabon Rolls, which was enough for 9 eggs. The shaping is very simple yet impressive. The eggs can be dyed, hard-boiled, or even raw. Since Easter usually means plenty of dyed eggs — and plenty left over afterward — you can make these little wreaths any time you like.
Ingredients:
- 250 ml milk
- 70 g butter
- 50 g sugar
- 1 egg
- 2 tsp dry yeast (≈7 g)
- 2 tsp vanilla sugar
- 0.5 tsp salt
- 450 g flour
- Also:
- 9 dyed eggs
- 1 egg for brushing, decorating sugar
How to cook easter wreath rolls
Add the egg, sugar, vanilla sugar, and salt to a bowl. Pour in the milk, warmed just slightly (it should feel barely warm to the touch), and whisk together.
Mix 300 g of flour with the yeast, then add it to the bowl with the liquid ingredients and stir vigorously until smooth. I used instant dry yeast, which should be mixed directly into the flour. If you're using regular active dry yeast, activate it according to the package directions. Add the softened butter and mix until fully incorporated.
Turn the dough out onto a work surface and knead it, gradually adding all the remaining flour. The dough should turn out very soft and pliable. I used 450 g of flour total, but you may need a little more or less.
Return the dough to the bowl, cover, and place in a warm spot for 30–60 minutes, or until it has risen two to three times in size.
Divide the risen dough into 9 equal pieces. Roll each piece between your palms into a long rope, about 60 cm long. This part is surprisingly easy — and kind of fun!))
I wasn't used to baking already-cooked eggs, so I ran a little experiment first — I baked one hard-boiled egg and one raw egg, both at room temperature. After 20 minutes in the oven, they looked the same on the inside. In the photo, the egg on the left was hard-boiled; it didn't change after being in the oven and didn't overcook)). The egg on the right was raw and came out fully cooked. So feel free to use either raw or hard-boiled eggs — both work great.
Brush with a lightly beaten egg (I lifted the dyed egg slightly so the egg wash wouldn't drip onto it), then sprinkle with decorating sugar. Bake in a preheated 180°C oven for approximately 15–25 minutes, or until lightly golden.
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