Of course, we take every opportunity for a big breakfast with lots of treats. Now that Easter is just around the corner, we are very much looking forward to trying out new delicious recipes to spoil our loved ones, and above all, ourselves.
A dish that is definitely on our menu is this delightful recipe by Lena for a brioche Easter wreath with juicy cereal filling.
Brioche Easter wreath with juicy cereal filling
Servings:
1
large wreath
Ingredients
For the dough
- 500 g spelt flour (or einkorn, emmer flour)
- 50 g Verival cane sugar
- 1 pinch of salt
- 1 cube of yeast (alternatively: dry yeast)
- ¼ tsp vanilla, ground
- 250 ml oat milk (or almond, soy milk)
- 4 tbsp. oil for the mold
For the filling
- 2 ripe bananas
- 200 g Verival Coconut Apricot Muesli
- 150 g Verival dates
- 150 g Verival almonds
- ½ tsp ground cinnamon
- 1-2 tbsp Verival maple syrup
- 2 tbsp coconut oil, soft
Topping
- 2 tbsp icing sugar
- 2-3 tsp oat milk
- 1 pinch vanilla, ground
- chopped almonds
Preparation
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Place flour, sugar, salt, and vanilla in a large bowl and crumble the yeast.
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Heat the milk slightly until lukewarm and add the oil.
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Knead everything into a smooth and supple dough (best using a food processor at the lowest setting for 5 minutes). Add some flour as needed.
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Grease your hands with a little oil and knead the dough on the work surface again slightly. Let the dough sit well covered in a bowl for about 1 hour until the volume has doubled.
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For the filling, crush the bananas with a fork. Cut the dates and almonds into small pieces. Mix banana puree, cereal, dates, almonds, soft coconut oil, cinnamon, and some maple syrup as desired.
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Roll out the yeast dough on a slightly floured work surface to form a rectangle (approx. 25x40 cm). Spread the cereal filling evenly on it.
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Roll up the dough (from the wide side). Cut the dough roll lengthwise in the middle with a sharp knife. Intertwine both parts so that the surface with the filling always points upwards. Squeeze the ends together and shape the dough into a wreath. Carefully place it on a baking sheet lined with parchment paper.
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Cover again and let it rise for about 20 minutes.
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Preheat the oven to 180°C (356°F) with hot air circulation.
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Brush the wreath with some oat milk and bake for 30-35 minutes until golden brown.
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Allow to cool slightly. For the glaze, mix icing sugar with vanilla and oat milk, drizzle it over the wreath, and sprinkle with chopped almonds.
