Small easter wreaths

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Description
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.

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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

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

Prepare the dough

1
Add yeast with sugar to lukewarm milk and let it rise a little.
2
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.
3
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.
4
Preheat the oven to 170°C fan oven.

the finish

1
Whisk the egg yolk with the milk and brush the wreaths with it.
2
Then bake for 20 minutes, allow the wreaths to cool slightly and then place a boiled egg in the hole of each wreath.