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Goldbrauner Osterkranz mit Marillenfüllung und Hagelzucker, kombiniert mit edelsüßem Wein aus Kanada von Cellardoor24.

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
Cook Time 25 minutes
Dough resting time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine German-Austrian
Servings 2 people
Calories 480 kcal

Equipment

  • 1 Food processor or mixing bowl
  • 1 rolling pin
  • 1 Baking sheet lined with parchment paper
  • 1 Kitchen brush

Ingredients
  

  • 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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