Easter Egg Pastry Ring

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Easter Egg Pastry Ring
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40 min.
ready in 3 h. 20 min.
Ready in

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie574 kcal(27 %)
Protein13.88 g(14 %)
Fat27.47 g(24 %)
Carbohydrates72.08 g(48 %)
Sugar added10.51 g(42 %)
Roughage3.86 g(13 %)
Vitamin A136.84 mg(17,105 %)
Vitamin D0.51 μg(3 %)
Vitamin E4.71 mg(39 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.87 mg(57 %)
Vitamin B₆0.12 mg(9 %)
Folate206.18 μg(69 %)
Pantothenic acid1.12 mg(19 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C0.24 mg(0 %)
Potassium275.93 mg(7 %)
Calcium120.35 mg(12 %)
Magnesium78.8 mg(26 %)
Iron3.42 mg(23 %)
Iodine9.86 μg(5 %)
Zinc1.35 mg(17 %)
Saturated fatty acids9.06 g
Cholesterol54.63 mg
Author of this recipe:


For the dough
4 cups
0.333 cup
2 teaspoons
1.333 cups
lukewarm milk
½ cup
soft butter
0.333 cup
½ teaspoon
1 teaspoon
½ teaspoon
grated lemon zest
All purpose flour (for the work surface)
For the filling
½ cup
cream (at least 30% fat)
1 ½ cups
1.333 cups
Marzipan (grated)
2 tablespoons
1 tablespoon
raisin (soaked in rum)
egg yolk (beaten)
4 tablespoons
slivered almonds
2 tablespoons

Preparation steps

Place the flour in a bowl and create a well in the middle. Add the yeast, 2 tsp sugar and some of the milk, stir gently then cover and leave to rise for 10 min.
Stir in the butter, sugar, salt, vanilla extract, lemon zest and the remaining milk (as necessary) using an electric whisk with dough hooks until a firm dough is formed. If it is too soft add some more flour. Knead well on a floured work surface and shape into a ball. Cover with a cotton towel and leave to rise in a warm place for around 1 hour. It should double in size.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Bring the cream to the boil and stir in the ground almonds. Stir in the marzipan, honey, butter and lemon zest. Add the raisins and stir well.
Re-knead the dough and roll out approx. 25 x 60 cm. Spread the almond mixture onto the dough leaving an edge all the way round. Roll up from the long side and twist the roll into a circle sticking the ends together.
Place on the prepared baking tray, cover and leave to rise for a further 50 min. Brush with the egg yolk and sprinkle with the slivered almonds and the sugar crystals. Cut slits along the wreath at 5 cm intervals and bake for 40-50 min. Remove from the oven, leave to cool on a wire rack and serve garnished with Easter eggs.