Easter wreath rolls made with the Thermomix® are a fixture on our Easter table. We have been baking them for years because the yeast dough comes together in the Thermomix® in just 6 minutes, and the wreaths rise so evenly in the oven that they almost look too good to eat.
The recipe works identically in TM31, TM5 and TM6. The dough needs 1 hour to prove, then another 15 minutes after shaping, and 20 minutes in the oven. In total, 2 hours from the first step to the finished wreath.
Easter Wreath Rolls with the Thermomix®
Ingredients 0 / 10 ✓
- 1/2 cube fresh yeast
- 70 g milk
- 50 g sugar
- 1 sachet vanilla sugar
- 250 g flour
- 1 pinch salt
- 80 g crème fraîche
- 30 g butter
- 1 egg yolk
- 2 tbsp pearl sugar
Instructions 0 / 5
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1
Knead the yeast dough.
Add yeast, milk (set 1 tbsp aside), sugar and vanilla sugar to the mixing bowl and warm for 3 min / 37°C / speed 1. Add flour, salt, crème fraîche and butter and knead for 3 min / kneading mode.
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2
Prove the yeast dough.
Transfer the dough to a bowl, cover and leave to prove in a warm place for approx. 1 hour, until the volume has roughly doubled.
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3
Shape the Easter wreaths.
Line a baking tray with baking paper. Knead the dough on a lightly floured surface, divide into 8 equal pieces, roll each piece into a strand approx. 20 cm long, twist 2 strands together and press the ends to form a wreath. Place all 4 wreaths on the prepared baking tray.
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4
Glaze the Easter wreaths.
Whisk together the egg yolk and 1 tbsp milk, brush the wreaths with this mixture, sprinkle with pearl sugar and leave to prove once more in a warm place for 15 minutes, covered. Preheat the oven to 180°C top and bottom heat.
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5
Bake the Easter wreaths.
Bake on the middle shelf of the oven for approx. 20 minutes and leave to cool completely.
Tip: For a lovely finishing touch, tuck a small Easter egg into the centre of each wreath just before serving.
Video
Nutrition per serving
Crème fraîche makes the difference
Most sweet yeasted bakes are made with milk or cream. We use 80 g of crème fraîche instead of more milk. It makes the dough softer, keeps the wreaths fresh for longer and adds a slight tanginess that balances the vanilla sugar.
Without crème fraîche the wreaths dry out by the second day. With crème fraîche they stay moist even after 2 days at room temperature.
37°C for the yeast, kneading mode for the dough
The Thermomix® warms the yeast, milk, sugar and vanilla sugar for 3 minutes at 37°C on speed 1. That is the ideal temperature to activate the yeast without killing it. Above that it becomes sluggish or stops working.
Then flour, salt, crème fraîche and butter go in. 3 minutes on kneading mode brings everything together and develops the gluten structure. The dough is ready when it pulls away from the sides and has a smooth surface.
Do not shorten the proving time
The dough needs 1 hour to prove until its volume has roughly doubled. That is not a suggestion, it is essential. If you shape the wreaths after 30 minutes, they will not rise properly in the oven and will come out dense.
We leave the dough in a bowl covered with a tea towel on top of a radiator. Without warmth it takes longer. Below 20°C the proving time can stretch to 2 hours.
If you want to prepare the wreaths the day before, halve the yeast and leave the dough to prove overnight in the fridge. It works, but takes 8 to 10 hours.
Twist two strands together
After proving, knead the dough on a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a strand about 20 cm long. Then twist 2 strands around each other and press the ends together to form a circle.
Twisting the strands together keeps the wreaths from falling apart during baking. Without the twist, the ends come loose during the second prove.
Egg yolk and milk wash before the second prove
The wreaths are brushed with whisked egg yolk and 1 tbsp of milk and sprinkled with pearl sugar before their second prove. This is important because after the second prove the surface is too delicate to touch. Any pressure at that point will knock the air out of the dough.
The second prove lasts only 15 minutes. During that time you preheat the oven to 180°C top and bottom heat.
20 minutes on the middle shelf
The wreaths bake for 20 minutes on the middle shelf. After 15 minutes, check whether the surface is already browning. If so, reduce the temperature to 160°C and finish baking for the final 5 minutes at the lower heat.
Leave to cool completely after baking. Warm wreaths do not cut cleanly and fall apart during transport.
Freezing works two ways
You can freeze the wreaths either after shaping or after baking. We have tested both.
After shaping: place the wreaths on a baking tray, freeze for 2 hours, then transfer to a freezer bag. To bake, place directly on the tray, leave to thaw at room temperature for 30 minutes, brush with the egg wash, prove for 15 minutes, then bake.
After baking: leave to cool completely, then freeze. To serve, bake in the oven at 160°C for 10 minutes. This brings back the crisp texture.
Goes well with: butter, jam and coffee.
You can find more Easter recipes for the Thermomix® on our site, including sweet braided bread and Easter liqueur.
