Stuffed Easter Wreath Recipe

Name: Stuffed Easter Wreath
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g butter or margarine; 200 ml + 3 tbsp milk; 42 g fresh yeast, crumbled; 1 tbsp + 75g caster sugar; 500 g plain flour; 1 pinch salt; 350 g rhubarb, thinly sliced; 4 tbsp strawberry jam; 40 g amarettini, crushed in a freezer bag; 3 None eggs; 2 tbsp pistachio nuts, finely chopped; 2 tbsp lemon juice; 250 g icing sugar

Servings: persons

75 g butter or margarine
200 ml + 3 tbsp milk
42 g fresh yeast, crumbled
1 tbsp + 75g caster sugar
500 g plain flour
1 pinch salt
350 g rhubarb, thinly sliced
4 tbsp strawberry jam
40 g amarettini, crushed in a freezer bag
3 None eggs
2 tbsp pistachio nuts, finely chopped
2 tbsp lemon juice
250 g icing sugar

1
Melt the butter in a pan, add 3/4 cup of milk and gently warm it. Mix the yeast, 1 tbsp of sugar and 1/2 cup of the milk mixture. Mix the flour, salt and 1/3 cup of sugar in a bowl and form a well in the middle. Pour the yeast and milk mixture into the well and mix it with some flour from edge of the bowl. Cover, and leave it to rest for 15 mins.
2
Mix the jam and rhubarb in a bowl and press the mixture through a sieve. Mix the dough with the remaining milk and 2 eggs and knead it. Cover the dough, and keep it in a warm place for about 30 mins. Roll out the dough on a floured work surface into a rectangle about 12 x 24 inches. Cut the dough in half lengthwise and sprinkle the 2 halves with the broken cookie pieces.
3
Spread the long sides of both loaves with the rhubarb mixture. Braid the 2 loaves into a cord and place it on a baking parchment-lined baking sheet, joining the 2 ends to make a wreath. Leave it to rest for another 15 mins.
4
Preheat the oven to 400u00b0F. Separate the remaining egg and mix the yolk with 3 tbsp of milk. Brush the wreath with the mixture and bake it for 30-35 mins, covering it with foil after 20 mins. When it's done, leave it in the oven to cool.
5
Whisk the egg whites and lemon juice, add the powdered sugar and mix with an eggbeater to form a smooth paste. Distribute the icing on the cold wreath with a spoon. Sprinkle with pistachios and allow to dry before serving.

991

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 75 g butter or margarine, 200 ml + 3 tbsp milk, 42 g fresh yeast, crumbled, 1 tbsp + 75g caster sugar, and more.

Yes, Stuffed Easter Wreath falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Easter Wreath

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions