Something home-baked is a must at Easter. This fluffy yeast wreath with a fine vanilla filling is a real highlight on the Easter brunch table. The delicate yeast dough, aromatic vanilla cream and crispy butter crumble combine to create a wonderfully moist pastry. Refined with fine flavor cocoa nibs, the wreath has a fine, slightly chocolatey note - perfect for enjoyable Easter days with family and friends.
This is how it's made:
Yeast dough
- 200 ml lukewarm milk
- 50 g sugar
- Half a cube of fresh yeast
- 400 g flour
- 30 g butter
- 1 egg
- a pinch of salt
vanilla filling
(not all the cream is needed)
- 5 egg yolks
- 100 g sugar
- 1 pinch of salt
- 25 g flour
- pulp of 2 vanilla pods
- 440 g milk
- 40 g butter
Butter crumble
- 50 g flour
- 25 g cold butter
- 30 g sugar
Also
- Fine flavor cocoa nibs
- Some melted butter for spreading
1. crumble the yeast, add to the lukewarm milk and mix well. Add all the other ingredients and knead into a soft dough for about 15 minutes. Cover and leave to rise for about an hour.
2 In the meantime, prepare the vanilla cream. To do this, lightly whisk the egg yolk and add all the other ingredients except the butter and mix well. Pour the mixture into a small pan and carefully bring to the boil, stirring constantly. Simmer briefly until the vanilla cream thickens. Then remove from the heat and stir in the butter until it has completely melted. Leave to cool slightly.
3. turn the dough out of the bowl onto a lightly floured work surface. Then dust with a little flour and roll out to a thickness of about 5 mm. Spread the dough with the vanilla cream and sprinkle the fine cocoa nibs evenly on top. Now roll up the dough from the long side and cut the roll lengthwise once with the opening facing upwards. Twist the two halves of the roll together to form a cord, tie into a circle and place in a springform tin (26 cm) lined with baking paper, cover and leave to rest for about an hour.
4. mix all the ingredients for the crumble together quickly. After the resting time, brush the vanilla wreath with a little melted butter and sprinkle with the crumble. Then bake at 180° O/U for about 30-40 minutes.
The vanilla wreath tastes best slightly warm - when the smell of freshly baked yeast dough is still in the kitchen. The creamy vanilla filling, crunchy crumble and fine fine cocoa nibs make it a perfect Easter pastry for the coffee table or as a sweet dessert after a festive meal. Cut off a piece, enjoy and let Easter Sunday come to a relaxed end.
Recipe and photos by Jana (Instagram: __herzgefluester_ )
