EASTER BREAD WREATH

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor.

Proof the yeast by mixing half of the warm milk, dry yeast, 1 tablespoon of sugar, and 3-4 tablespoons of flour in a clean bowl. Cover and set aside for 15-20 minutes.

Prepare the filling by rinsing the dried apricots and raisins in cold water and then in boiling water. Cover with boiling water and set aside.

In a stand mixer bowl, add the egg, remaining sugar, and salt. Whisk until combined.

Add the yeast mixture, remaining warm milk, and a few tablespoons of sifted flour. Mix on low speed while gradually adding the remaining ingredients.

Change to the hook attachment and knead the dough for about 10 minutes until soft and not sticky. Alternatively, knead by hand on a floured surface for at least 5 more minutes.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1.5 to 2 hours until doubled in size.

Deflate the risen dough and let it rest for 5 minutes. Roll it out into a rectangle about a quarter of an inch thick and spread the filling over the dough.

Roll the dough tightly from the long end and connect the ends to form a ring. Cut the ring into 16 segments without cutting all the way through.

Twist every two segments to create a heart shape and let the dough ring rest for another 30 minutes, covered with plastic wrap and a towel.

Brush the dough ring with a mixture of egg and a couple of spoons of milk.

Preheat the oven to 350°F (175°C) and bake for 35-40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens