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- Home
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- breakfast
- Easter wreath
Easter wreath
Nutrition facts per serving:
- Energy in kcal about 242
- Fat about 11g
- Carbohydrates about 23g
- Protein about 11g
This is needed
This is needed
for 1 bread
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Dough
- 500 g light spelt flour
- 1.5 tsp salt
- 0.5 cube yeast (approx. 20 g), crumbled
- 3 dl water
- 2 tbsp olive oil
To dye the eggs
- 2 litres water
- 8 eggs
- 0.5 tbsp olive oil
- 2 tbsp cochineal
To shape
- 150 g country bacon whole, rind removed, bacon diced
- 2 tbsp thyme leaf
- 1 eggs, beaten
And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To dye the eggs
Bring the water and cochineal to the boil, simmer for approx. 5 mins. Add the eggs, boil for approx. 1 min., drain and dab dry. Brush the eggs with the oil.
To shape
Knead the bacon and thyme into the dough. Divide the dough into two portions, shape into strands approx. 60 cm long. Twist the strands of dough together and join the ends to make a wreath. Place the wreath on a baking tray lined with baking paper. Gently open up the twists, insert the eggs. Cover the wreath and leave to rise at room temperature for a further 30 mins. Glaze the wreath with a little egg.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.
