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Baked goods

Braided Easter bread wreaths with lemon zest

Name: Braided Easter bread wreaths with lemon zest
Yield: About 12 pieces
Cuisine: Slovak
Ingredients: 1 kg All-purpose flour; 200 g Vegetable oil; 200 g Milk; 200 g Superfine sugar; 6 Eggs (plus more for brushing); 20 g Fresh yeast; 1 tsp Active dry yeast; From 2 lemons Lemon zest; 1 pinch Salt

Sweet yeast dough with lemon zest, braided into wreaths and brushed with egg. Bake for 30 minutes at 180°C; makes 2 large or 6 small wreaths.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 40 min
Cook time: 30 min
Temperature: 180 °C (350 °F)
Servings: About 12 pieces
Difficulty: Medium
Cuisine: Slovak

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Braided Easter bread wreaths with lemon zest are sweet holiday breads made from strands of dough braided and joined into rings. The dough, made with a kilogram of flour, oil, milk, eggs, and yeast, rises for an hour and a half, then another 20–30 minutes on the baking sheet after shaping. The wreaths are brushed with beaten egg before baking for about 30 minutes at 180°C (350°F), until golden brown.

Preparation time: 2 hours 30 minutes
Yield: 2 large or about 6 small braided wreaths

Ingredients

All-purpose flour 1 kg
Vegetable oil 200 g
Milk 200 g
Superfine sugar 200 g
Eggs (plus more for brushing) 6
Fresh yeast 20 g
Active dry yeast 1 tsp
Lemon zest From 2 lemons
Salt 1 pinch

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Instructions

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Place the flour in a bowl and add the remaining ingredients except the milk and yeast. Warm the milk slightly, stir in the yeast, and let it activate. Pour the mixture into the bowl.
Knead everything into a smooth, elastic dough and let rise for an hour and a half. Divide the dough into strands according to the number of wreaths you want to make. Braid the strands and join the ends to form rings.
Place the wreaths on a baking sheet lined with parchment paper, cover with a clean kitchen towel, and let rise for another 20–30 minutes. Preheat the oven to 180°C (350°F) and brush the wreaths with beaten egg. Bake for approximately 30 minutes or until golden brown.

Tip: Roll the strands to equal lengths, making them slightly thicker in the middle for an evenly shaped braid. Overlap the ends when joining them into a ring and tuck them underneath so they do not separate as the dough rises.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 563 kcal
Protein: 13 g
Carbohydrates: 82 g
of which sugars: 18 g
Fat: 20 g
of which saturates: 2.8 g
Fiber: 2.6 g
Salt: 0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Veľkonočné vrkôčiky z kysnutého cesta s citrónovou kôrou