5 wonderful recipes for braids for Easter. Goodness for carolers

A baked sweet wreath must not be missing on a traditional holiday table.

It is not at all complicated to prepare and even a complete beginner can handle it.

We have the best Easter braid recipes for you.

Surprise your guests, family or carolers with this traditional delicacy.

Braid with nuts

Try this most amazing walnut Easter braid. It really tastes good to everyone and you can bake it in no time!

Dough ingredients

• yeast
• 250 ml of lukewarm milk
• 500 g plain flour
• 50 g of powdered sugar
• teaspoon of salt
• vanilla extract
• juice of half a lemon
• lemon peel

Ingredients for the filling

• 150 g of unsalted butter
• 200 g of walnuts
• 100 g of powdered sugar
• 1 egg

Method

• Prepare a leaven from yeast and milk, which you let sit for 5-10 minutes.
• In a large bowl, whisk together the flour, sugar, salt, vanilla extract and lemon zest.
• Then add the butter and yeast and mix until the dough comes together.
• Make a loaf from the dough, remove from the bowl, cover with a cloth and leave to rest for at least an hour before the dough rises.
• Preheat the oven to 200 degrees Celsius and prepare a baking sheet that you line with baking paper.
• For the filling, mix chopped walnuts, sugar and butter in a small bowl.
• Now you have the dough ready, so you can roll it out on a floured surface.
• Place the prepared filling on the rolled out dough.
• Knead as if preparing a strudel and form a circle from the dough – see photo.
• Cut the dough from the outside so that you don’t cut it and thus the flower motif enters – see photo.
• Brush the entire surface of the wreath with beaten egg.
• Put in the oven and bake for about 15-20 minutes until the surface is golden.
• Serve with fresh coffee or hot tea.

Meringue wreath

Are you not too fond of leavened dough or do you avoid preparing it for some reason? Then maybe try this variant from unleavened dough.

Ingredients

• 6 egg whites
• 350 g of powdered sugar
• 2 teaspoons of wine vinegar
• 25 g of corn flour

Ingredients for the filling

• 6 egg yolks
• 350 g of powdered sugar
• Juice of 4 lemons
• 225 g of butter
• 450 ml of cream

Method

• Preheat the oven to 150 degrees Celsius and prepare a tray that you line with baking paper.
• Beat the egg whites until stiff enough and gradually add and beat in the sugar. The snow should be stiff and shiny.
• Mix the vinegar and cornmeal in a cup until smooth and mix into the snow.
• Spread half of the prepared meringue mixture on the baking sheet to form a circle.
• From the rest of the mixture, use a pastry tube to form the top of the meringue, which you place evenly around the circle.
• Place in the preheated oven and bake for approx. 1.5-2 hours, until the meringues are completely firm and can be easily peeled off the baking paper.
• In the meantime, prepare the filling – melt the egg yolks, sugar and lemon juice in a bowl over a pot of boiling water, gradually adding the butter. After cooling, add the whipped cream.
• We spread this mixture on a baked and cooled meringue circle, which we then cover with baked meringue – see photo.
• Decorate with lemon peel and chocolate eggs.

Yeasted cinnamon bun

You can’t go wrong with this cinnamon Easter braid. All you need is room temperature yeast, diligent hands and a little patience.

Ingredients

• 600 g plain flour
• 1 teaspoon of flour
• 80 g of sugar
• 1 tablespoon of cinnamon
• 125 g of butter
• 300 ml of milk
• 2 cubes of yeast
• lemon peel
• 1 egg

Method

• Sift flour into a bowl, add sugar, dry yeast, lemon zest, salt and mix well.
• Melt the butter in the lukewarm milk and add to the bowl.
• Mix until the dough is smooth and does not come off the sides of the bowl, you can add raisins if you like.
• Cover the container with a towel and let the dough rise for about 2 hours.
• Divide the dough by hand into 3 equal pieces, which you roll into long rolls with a diameter of about 2.5 cm.
• Connect these rolls at their top and braid them like a Christmas tree.
• Connect the braid into a circle – see photo.
• Brush the wreath with beaten egg, or you can sprinkle sliced almonds.
• Place in the oven and bake for about 20-30 minutes, until the surface is golden.

A wreath of sourdough

Anyone can make an Easter leavened wreath. You don’t have to be afraid of that. It will repay you with an honest taste.

Ingredients

• 4 cups plain flour
• 2 cubes of dry yeast
• ½ stick of melted butter
• ½ cup of sugar
• pinch of salt
• 1 cup buttermilk
• 2 egg yolks
• 2 egg whites
• sesame seeds

Method

• In a large bowl, mix 1 cup flour with sugar and salt.
• Make a well in the center and add the yeast, a teaspoon of sugar and ¼ cup of buttermilk, mix well.
• Set the mixture aside to allow the yeast to work.
• Mix the remaining ¾ cup buttermilk with the butter and heat gently over low heat until the buttermilk is lukewarm and the butter is softened but not melted.
• Mix the yeast with flour, gradually add milk and butter.
• Add egg yolks and ½ cup flour, mix thoroughly until the body is smooth and elastic – about 8 minutes.
• If the dough seems too sticky, add a little more flour.
• Cover the dough with a towel and let it rise for about 2 hours.
• Divide the risen dough into 3 parts and roll into long “ropes”.
• Place these ropes on the prepared baking sheet and braid them, then connect them into a wreath and sprinkle with seeds – see photo.
• Leave to rise again covered with a towel.
• Brush with beaten egg and bake in a preheated oven at 200 degrees Celsius until the dough is golden.

Mini braid with chocolate

Do you want to bake small braids, for example for carolers? Try this recipe.

Ingredients

• 1.25 cups of whole milk
• Brown sugar to taste
• 2.5 teaspoons of dry yeast
• 1/3 stick unsalted melted butter
• 2 large eggs
• packet of vanilla sugar
• pinch of salt
• 5 cups plain flour
• ½ cup chocolate chips
• coconut for sprinkling

Method

• Prepare a leaven from milk, a pinch of brown sugar and yeast, which you let stand for about 5 minutes so that the yeast can work.
• In the meantime, mix 3.5 cups of flour, sugar, salt, beaten eggs, chocolate chips and add yeast.
• Then add the rest of the flour and create a cohesive dough and mix for about 4-5 minutes.
• Cover the bowl with a cloth and let the dough rest to rise nicely.
• After about 2 hours, remove the dough and make 12 equal pieces from it. Cut each of them into 3 cylinders, which you will connect in a braid.
• Connect all copies into wreaths – see picture.
• Spread the mini braids on a baking sheet, brush with beaten egg and sprinkle with coconut. If you want to decorate, put a dyed egg inside each – see picture.
• Bake in the preheated oven for about 15-20 minutes, until the dough is golden.

What else to add to the dough?

You can use anything you like to make a traditional Easter braid. There are no limits to imagination. You can add to the dough, for example:

• raisins
• candied fruit
• almond
• fruit
• cottage cheese
• cream
• chocolate
• nuts
• coconut
• cookies

and more…

If you are not a fan of sweet pastries – no problem! Prepare an Easter braid simply with salt. You simply don’t add sugar to the dough, you replace it with a few pinches of salt, you add, for example, spinach, ham, and the salty version is ready!