Small easter wreaths

These little Easter wreaths are a little snack around Easter time. You can spice up the wreaths with a little rum - or simply leave them out for children. A colourful egg, preferably painted by yourself, makes the little wreaths a visual highlight. They are also perfect for decorating your Easter table.

Zutaten für

For the dough

250 g wheat flour
1 Teaspoon(s) dry yeast
125 ml milk, lukewarm
1 egg
30 g butter
30 g sugar
1 Pinch(es) salt
1 Teaspoon(s) rum (optional)

For the finish

1 egg yolk
20 ml milk
4 eggs, boiled and coloured


  • Preparation time: 3 h
  • Cooking time: 20 min
  • Total time: 3 h

Prepare the dough

Add yeast with sugar to lukewarm milk and let it rise a little.
Mix the milk with the flour, then add the egg, butter and salt (and rum if necessary) and knead into a smooth dough. Then let it rise, covered, for 30 minutes.
Roll out the dough into a square and cut into 12 strips. Weave a strand of 3 strips at a time and shape into a circle/wreath and leave to rise, covered, in the tin for a further 30 minutes.
Preheat the oven to 170°C fan oven.

the finish

Whisk the egg yolk with the milk and brush the wreaths with it.
Then bake for 20 minutes, allow the wreaths to cool slightly and then place a boiled egg in the hole of each wreath.