Fluffy Easter Wreath (Yeast Braid) with Apricot Jam

Traditional Easter pastries with a fruity filling

A sweet wine from Canada is the perfect accompaniment to this fluffy Easter wreath, which, with its delicate texture and fruity apricot jam filling, makes for a true festive treat. This Canadian wine offers concentrated fruit sweetness and lively acidity, making it ideal for balancing the buttery yeast dough and the intense apricot notes. In fine baking, we use a long proofing time to ensure maximum fluffiness in the yeast braid, while the coarse sugar provides a crunchy contrast. The combination of warm pastry and the fruity filling calls for a wine pairing that possesses both power and enough elegance to harmoniously complement the sweet elements. It is the art of selecting first-class ingredients that makes this recipe so special and, paired with a first-class Vidal Icewine from Niagara, ensures a truly delightful moment. When the Easter wreath comes fresh from the oven, a fragrance unfolds that heightens the anticipation of the shared Easter breakfast and the noble sweet wine. Thus, the classic yeast plait is given a modern interpretation and, paired with the right wine selection, becomes a holistic experience that celebrates the fine baking tradition and will delight your guests.

Ideal wine pairing: Pillitteri Vidal Icewine Premium (Niagara, Ontario, Canada)

The choice of a Vidal ice wine from Niagara to accompany the fluffy Easter wreath is based on the exceptional concentration and exotic fruit characteristics of this Canadian dessert wine. Such a wine from Canada is characterized by nuances of mango and ripe apricot, along with a hint of honey, which pair excellently with the apricot jam and highlight the delicate sweetness of the yeast dough. Since yeast dough has a rather dense yet airy texture, the wine requires an oily consistency that caresses the palate and perfectly balances the fruity notes of the pastry. The climatic conditions in the Niagara region lend the ice wine a finesse that ideally complements the richness of the butter in the dough without weighing down the pastry. Due to the natural freezing of the grapes on the vine, the wine’s acidity remains precise, which particularly strengthens the aromatic connection to the fruity filling. The result is a harmonious interplay that highlights the artisanal elements of the Easter wreath and brings the delicate nuances of the apricot into brilliant focus, making this wine the ideal companion for sophisticated sweet dishes and ensuring an incomparable balance that turns every bite into a special experience.

The recipe:

Fluffy Easter Wreath (Yeast Braid) with Apricot Jam

This fluffy Easter wreath is the star of any Easter table, featuring a light, airy yeast dough and a fruity filling made from high-quality apricot jam. Preparing it requires a bit of patience while the dough rises, but this is rewarded by its incredible texture and delicate buttery aroma. Paired with a noble sweet Vidal ice wine from Niagara by Cellardoor24, you’ll create a dessert experience that impresses with its aromatic depth and takes traditional Easter baking to a whole new level.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Dough resting time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine German-Austrian

Servings 2 people

Calories 480 kcal

Equipment

• 1 Küchenmaschine oder Rührschüssel
• 1 Nudelhölzchen
• 1 Backblech mit Backpapier
• 1 Küchenpinsel

Ingredients

  

1x2x3x

• 250 g wheat flour Type 405
• 40 g Sugar
• 10 g fresh yeast
• 125 ml lukewarm milk
• 40 g softened butter
• 1 A pinch of salt
• 100 g Apricot jam finely strained
• 1 Organic egg yolk
• 1 1 tablespoon of cream
• Coarse sugar for sprinkling

Instructions

 

PREPARATION:

• Dissolve the fresh yeast in the lukewarm milk.
• Add the flour, sugar, and a pinch of salt to the mixing bowl.
• Add the yeast mixture and the softened butter.
• Knead the dough for about 10 minutes until it is smooth and elastic.
• Let the dough rise, covered, in a warm place for 60 minutes.
• The volume is expected to increase significantly.

COOKING STEPS:

• After the dough has risen, knead it briefly on a floured surface.
• Roll out the dough into a rectangle measuring about 30 by 40 cm.
• Spread the apricot jam evenly over the dough.
• Roll the dough up tightly, starting from the long side.
• Carefully cut the roll in half lengthwise.
• Braid the two strips of dough together, with the cut sides facing up.
• Shape the braid into a round wreath.
• Let the wreath rise on the baking sheet for another 30 minutes.
• Whisk the egg yolks with the cream.
• Carefully brush the wreath with the egg yolk mixture.
• Sprinkle the pastries generously with coarse sugar.
• Bake the wreath at 180 degrees Celsius (top and bottom heat) for 25 minutes.
• The Easter wreath should be golden brown and shiny.

SERVE:

• Let the Easter wreath cool completely on a cooling rack.
• Cut the wreath into generous slices.
• Arrange the pastries on a flat cake plate.
• Pour the well-chilled Vidal Icewine into small dessert glasses.
• Garnish with a fresh apricot or some mint, if desired.

RECOMMENDED SIDE DISHES:

• A dollop of whipped cream
• Fresh apricot slices
• A few toasted slivered almonds

Nutrition

Calories: 480kcalCarbohydrates: 65gProtein: 9gFat: 18g

Keyword apricot, Baking, Canada, Dessert wine, Easter, Easter wreath, Icewine, Niagara, Yeast Braid

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