Easter Bread Wreath

🧂 Ingredients

• 1 Lemon
• ⅔ cup Milk
• ½ cube Fresh yeast

  or active dry yeast
• ½ cup Granulated sugar
• 3 ¼ cup Cake flour

  + flour for the counter top
• ¼ teaspoon Salt
• 2 Eggs

  size M
• 4 ¼ tablespoon Butter

  soft
• Nib sugar

  for sprinkling
• 1 Egg

  for brushing on

Instructions

• 1 Wash 1 Lemon with hot water, dry it, and finely grate the zest. Set aside.
• 2 Warm ⅔ cup Milk in a saucepan or microwave until just warm (not hot).
• 3 Prepare the starter dough (pre-dough, poolish, Tangzhong): Crumble ½ cube Fresh
  yeast (or 1.25 oz active dry yeast) into a mixing bowl, and dissolve it in warm
  milk with a pinch of sugar and 3 tablespoons of flour. Let it rest until it
  doubles in size.
• 4 Sift the remaining 3 ¼ cup Cake flour into a large bowl and whisk in the ½ cup
  Granulated sugar, ¼ teaspoon Salt, and lemon zest.
• 5 Once the starter dough has doubled in size, add it to the dry mixture and mix
  briefly.
• 6 Add 2 Eggs and 4 ¼ tablespoon Butter, then knead on high speed until the dough
  is smooth and pulls away from the sides of the bowl.
• 7 Cover and let the dough rise for 50 minutes in a warm spot.
• 8 On a lightly floured surface, punch down the dough and divide it into 3 equal
  pieces. Then, divide each piece into 3 more pieces (for a total of 9). Cover and
  let them rest for 10-15 minutes.
• 9 Roll each piece into 30 cm (11.8 inch) strands and braid them into three plaits.
  Form each plait into a wreath, pressing the ends together firmly.
• 10 Place the braided bread wreaths on a parchment-lined baking sheet, leaving space
  between them.
• 11 Beat 1 Egg and brush it over the wreaths. Sprinkle with Nib sugar and let them
  rise for another 30 minutes.
• 12 Preheat the oven to 160°C (320°F, convection) and bake for 25 minutes, or until
  golden brown.
• 13 Serve immediately after baking, warm, or on the next day!

Nutrition Info