Easter wreaths

Easter wreaths

Total: 3 hr 45 Min. | Active: 45 Min.
Nutritional value / piece: 500 kcal
, Fat: 16 g
, Carbohydrate: 76 g
, Protein: 12 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g half-white flour
1 ½ tsp salt
2 tbsp sugar
2 tsp ground cardamom
½ cube yeast (approx. 20 g), crumbled
90 g butter, soft
3 dl milk
2 tsp rose water

To shape

1 tbsp milk

To bake

60 g icing sugar
2 tsp lemon juice
1 tsp rose water
sugar egg with chocolate
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How it's done

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Mix the flour, salt, sugar, cardamom and yeast in a bowl. Add the butter, milk and rose water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Divide the dough into 6 portions, divide each portion in half and shape into strands approx. 30 cm long. Take two strands at a time and twist together, shape into wreaths on a tray lined with baking paper. Brush the wreaths with milk.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack. Combine the icing sugar, lemon juice and rose water, spread on top of the wreaths, top with the sugar eggs and leave to dry.

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