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Easter bread wreath with herb butter
A savory yeast bread wreath filled with butter and fresh herbs, brushed with egg and sour cream, and baked for 40 minutes. Makes 1 wreath.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 40 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 wreath
- Difficulty
- Easy
- Cuisine
- Slovak
This savory Easter bread wreath with an herb filling pairs well with ham and vegetables on a holiday table. Roll out the yeast dough, which you can also prepare in a bread machine, spread it with butter, and sprinkle with herbs such as dill, basil, rosemary, or thyme. Roll it into a log, shape it into a wreath, slash the outer edge, and brush with a mixture of egg and sour cream. Bake for about 40 minutes at 180 °C (350 °F). Beyond the holidays, it also makes a tasty breakfast.
Ingredients
For the dough:
For the filling:
For brushing:
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Instructions
Tip: tap a step to mark it as done.
- Place the dough ingredients in a bread machine and let the dough rise. Roll the dough out into a rectangle, spread with butter, sprinkle with spices and herbs, and roll into a log.
- Shape the log into a wreath and transfer it to a greased baking sheet. Make cuts along the outer edge of the wreath about a finger-width apart, then let it rest on the baking sheet for 20 minutes.
- Brush the wreath with the egg mixed with the sour cream and bake at 180 °C (350 °F) for about 40 minutes.
Tip: Use room-temperature softened butter for the filling so you can spread it thinly without tearing the dough. If substituting dried herbs for fresh, use about one-third as much, since their flavor is stronger.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 275 kcal
- Protein
- 7.0 g
- Carbohydrates
- 36 g
- of which sugars
- 1.8 g
- Fat
- 11 g
- of which saturates
- 6.7 g
- Fiber
- 1.6 g
- Salt
- 0.6 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: Veľkonočný kysnutý veniec s bylinkovou plnkou
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