If you’re looking for a brioche recipe for your Easter breakfast, try this recipe for braided wreaths, filled with jam and topped with slivered almonds. A real delight!
Prep Time: 15 minutes
Rest Time: 2h
Baking Time: 30 minutes at 350 °F (180 °C)
Difficulty: easy
Yield: 4 wreaths
For the dough
For the decoration
In the bowl of a food processor, combine all the ingredients for the dough, ensuring that the salt and yeast are not in direct contact. Knead for a few minutes to obtain a homogeneous dough.
Shape the dough into a ball, place in a bowl and leave to double in size for around 1h30.
Place the dough on a lightly floured work surface, divide into 4 equal portions and roll out with a rolling pin into rectangles measuring approx. 4.7 x 13.7 inches (12 × 35 cm).
Spread jam on top, leaving a small border all around.
Roll up the dough from the long side.
Using a knife, cut each roll lengthwise.
Twist the strands two by two so that the cut faces upwards, forming crowns.
Place the crowns on a lined baking sheet.
Cover and leave to rise for a further 30 minutes.
Preheat oven to 350°F (180°C).
Sprinkle with slivered almonds.
Bake the crowns for 30 minutes.
Let cool slightly, then serve.
Vary the pleasures by trying other jams of your choice!
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