At Easter, something homemade is simply a must. This fluffy yeast wreath with a delicate vanilla filling is a real highlight on the Easter brunch table. The tender yeast dough, aromatic vanilla cream and crunchy butter crumble come together to create a wonderfully moist bake. Finished with fine flavour cocoa nibs, the wreath gets a delicate, slightly chocolatey note – perfect for indulgent Easter days with family and friends.
INGREDIENTS
For the yeast dough:
- 200 ml lukewarm milk
- 50 g sugar
- half a cube fresh yeast
- 400 g flour
- 30 g butter
- 1 egg
- a pinch of salt
For the vanilla filling:
(not all of the cream is needed)
- 5 egg yolks
- 100 g sugar
- 1 pinch of salt
- 25 g flour
- seeds from 2 vanilla pods
- 440 g milk
- 40 g butter
For the butter crumble:
- 50 g flour
- 25 g cold butter
- 30 g sugar
Also:
- Fine flavour cocoa nibs
- A little melted butter for brushing
METHOD
1. Crumble the yeast, add to the lukewarm milk and mix well. Add all the remaining ingredients and knead into a soft dough for about 15 minutes. Cover and leave to prove for about an hour.
2. Meanwhile, prepare the vanilla cream. Lightly whisk the egg yolks, then add all the remaining ingredients except the butter and mix well. Pour the mixture into a small saucepan and gently bring to the boil, stirring constantly. Simmer briefly until the vanilla cream thickens. Remove from the heat and stir in the butter until it has completely melted. Then leave to cool slightly.
3. Turn the dough out of the bowl onto a lightly floured work surface. 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 flavour cocoa nibs evenly over the top. Now roll up the dough from the long side and cut the roll lengthways once, with the opening facing upwards. Twist the two halves together to form a cord, shape 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. For the crumble, mix all the ingredients together quickly. After resting, brush the vanilla wreath with a little melted butter and sprinkle over the crumble. Then bake at 180°C top/bottom heat for about 30-40 minutes.
The vanilla wreath tastes best slightly warm – when the scent of freshly baked yeast dough is still lingering in the kitchen. The creamy vanilla filling, crunchy crumble and fine flavour cocoa nibs make it a perfect Easter bake for the coffee table or a sweet dessert after the festive meal. Cut off a slice, enjoy and let Easter Sunday come to a relaxed close.
Recipe and photos by Jana (Instagram: __herzgefluester_)
