Where we often go for a delicious dinner at Christmas, mostly I choose a delicious brunch at Easter. With nice sandwiches, a delicious egg dish and something with chocolate (chocolate is always a good reason to think of). Because of my allergy, I can’t just eat all the special breads, so I often make them myself. And when you finally have your bread in front of you, homemade is also extra special.
Three types of sweet bread wreath
For example, I made this sweet bread in the shape of a wreath with three different types of dough. First I made a basic white bread dough and divided it into three. I mixed the first bowl of dough with currants and ginger powder. A nice orange tint in the final dough as a result. I mixed the second piece of dough with currants, gingerbread spices and walnuts. That way you get a light brown dough. The last dough was kneaded with fig jam and ground cashews.
By rolling out all the doughs after sufficient ripening time in long strings, then braiding them and forming them into a wreath, the final dough was created.
But I see you thinking now, it will not be Easter until a week later, then that bread is no longer good to eat. You are absolutely right. That’s why I freeze the bread immediately after baking and cooling. The evening before Easter I get it out of the freezer and on Easter brunch it’s ready to be eaten. I often heat it for 10 minutes in the oven, so that the butter melts nicely on this bread (but yes that’s a personal preference, you can also eat it cold).
And now it may sound like a very elaborate recipe, it is certainly not more difficult than baking a normal loaf of bread, so don’t let that stop you.