Mini yeast wreath with naturally dyed Easter eggs – delicious idea for Easter brunch
These little yeast wreaths with beautifully decorated eggs are not only a real eye-catcher on the Easter table, but also heavenly fluffy and easy to make. Best of all, the eggs are naturally colored with onion skins and small leaves – a loving touch that's perfect for Easter. Whether as a souvenir, place card, or brunch highlight – this mini yeast wreath is both charming and delicious.
Ingredients for 4 pieces
For the dough
125 ml milk
½ cube of fresh yeast (21 g)
70 g sugar, 50 g soft butter
1 egg, salt
350 g wheat flour (type 405)
Besides that
Flour for the worktop
1 egg, 4 tbsp granulated sugar
For dyeing eggs
1 old nylon tights
4 eggs, leaves and flowers, yarn
red and brown skins of 8–10 onions
How to prepare
For the yeast dough, warm the milk. Crumble the yeast and stir it into the milk along with the sugar until dissolved. Cover the bowl and let it rise in a warm place for 15 minutes.
Then gradually stir the butter, egg, and a pinch of salt into the pre-dough. Finally, carefully add the flour and knead everything into a soft yeast dough. Cover and let the dough rise for at least 1 hour.
Preheat the oven to 180°C. Line a baking sheet with baking paper. Knead the dough with your hands on a lightly floured surface and cut into 8 equal pieces. Roll out two pieces each to an oblong shape (about 25 cm long), twist them together, and place them on the baking sheet to form a wreath.
Whisk the egg and brush the yeast wreaths with it. Then sprinkle with sugar. Bake the yeast wreaths in the oven for about 20 minutes until golden brown. Remove and let cool.
To dye eggs, cut four small pieces of nylon pantyhose. Place leaves or flowers on each egg and stuff them into a piece of nylon pantyhose. Then pull the pantyhose tight to prevent the leaves from slipping during cooking. Tie them with twine close to the egg.
Place the onion skins in a pot with 1.5 liters of water, pressing them slightly below the surface. Bring the water to a boil.
Place the eggs on the onion skins so they are completely covered with water. Hard-boil the eggs for 10 minutes. Then remove them from the water with a slotted spoon, let them cool briefly, and cut them out of the pantyhose. To serve, place one dyed egg in each Easter wreath.
TIP
It is best to collect onion skins in the weeks before Easter while cooking.
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All recipes and photos in this article are from the book:
Melanie Allhoff
Baking love
Price: 19.99 €
ISBN: 978-3-86355-546-7
EMF Publishing
Blogger Melanie Allhoff always finds opportunities to bake.
“Every season offers special ingredients and baking experiences,” says the author.
In"Baking love“, the book about her blog Detailliebe, she combines regional and seasonal ingredients to create new, creative baking creations that make baking dreams come true.
