Easter Wreath Buns with Candied Fruit

Easter wreath buns with candied fruit are festive enriched rolls made from a sponge-based yeast dough, rolled up, cut lengthwise, and braided into a wreath. The recipe makes 8 wreaths, and they look truly festive. Absolutely delicious - I recommend baking them for Easter!

Easter Wreath Buns with Candied Fruit

Festive enriched wreath buns made from a sponge-based yeast dough with candied fruit - 8 beautiful wreaths for the Easter table.

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Sponge, rising, and proofing 3 hours hrs 20 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings: 8 wreaths

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Sponge

• 50 g flour
• sugar pinch
• 75 ml water warm
• 5 g dry yeast

Dough

• 220 g flour
• 40 g sugar
• 85 g margarine melted
• 1 egg white
• salt pinch

For the buns

• 100 g candied fruit
• egg yolk for brushing

Method

 

Sponge and dough

1. Combine and mix the ingredients for the sponge. Leave in a warm place for the yeast to activate: the sponge should rise and get bubbly - this takes 10 to 30 minutes.
   
2. Put the remaining dry ingredients for the dough in a bowl, add the egg white and melted margarine, and pour in the fermented sponge. Knead the dough, adding more flour if needed.
   
3. Leave the dough in a warm place for 2-2.5 hours. Because of the high sugar and fat content it rises slowly, but it should triple in size.

Shaping and baking

1. Punch down the risen dough, gather it into a rectangular sheet, and cut into pieces. Roll each piece out very thin and arrange candied fruit on top.
   
2. Roll the sheet up into a log and cut it lengthwise.
   
3. Braid the strands and twist into a wreath, pinching the edges together. Arrange the buns on a parchment-lined baking sheet, brush with beaten egg yolk, and let rest for 20 minutes while the oven heats to 200°C.
   
4. Bake for 20-25 minutes at 200°C - until golden and fragrant.
5. Let the finished wreaths cool. Enjoy! Happy Easter!
   

Notes

Huge thanks to home cook Tanusha for the idea. The recipe makes 8 wreath buns.

Tips

• The sponge is ready when it has risen and gotten bubbly - this takes 10 to 30 minutes depending on how warm your kitchen is.
• Be patient: the dough is rich in sugar and fat, so it rises slowly - give it 2-2.5 hours, it should triple in size.
• Roll the pieces out very thin - the thinner the sheet, the more coils and the prettier the wreath's cross-section.
• Be sure to pinch the edges together when you twist the braid into a ring, otherwise the wreath will open up while baking.
• Check for doneness by the golden crust and aroma.