As Easter approaches, it's time to embrace the traditions that make this holiday special. One such tradition that brings joy to many households is the baking of Easter bread. Among the myriad of Easter bread recipes, the Easter bread wreath stands out as not only a delicious treat but also a beautiful centrepiece for your holiday table.

As you prepare and enjoy this Easter bread wreath with your loved ones, take a moment to reflect on the meaning behind this timeless tradition. May it bring joy, warmth and a sense of togetherness to your Easter celebrations. Happy baking and Happy Easter!

Ingredients :

Starter:

• 120g all-purpose flour


• 113g water (cool)


• 1/8 tsp instant yeast

Dough:

• 270g all-purpose flour


• 1 1/4 tsp table salt


• 2 tsp regular instant yeast


• 67g granulated sugar


• 57g unsalted butter (at room temperature)


• 2 large eggs


• 1 large egg yolk


• 2 tsp vanilla extract


• 1/4 tsp orange oil


• 1/4 tsp anise seeds (ground, optional)


• Zest of 1 orange

Decoration:

• Icing sugar


• Sprinkles

Serves : 12

Cooks In : 60 min

Difficulty : Easy

Preparation Method :

1. Mix together the starter ingredients, cover the bowl and let rest at room temperature overnight, or for up to 15 hours.
2. Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, until the dough is elastic and satiny. We don't recommend preparing this dough by hand, as it's quite sticky and challenging to bring together.
3. Grease a large bowl and let the dough rise for 1 to 2 hours until it's noticeably puffy.
4. Turn the dough out onto a lightly greased surface, divide it into three pieces and shape each piece into a 45cm long rope. Braid the ropes together and connect the two ends to form a wreath.
5. Cover the wreath and allow it to rise until puffy, about 1 to 2 hours. Towards the end of the rising time, preheat the oven to 190°C.
6. Bake the wreath for 15 minutes, then reduce the oven heat to 170°C and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the centre will register at least 87°C.
7. Remove the wreath from the oven and transfer it to a rack to cool.
8. Sprinkle the icing sugar onto the cooled braid, then decorate with sprinkles.