EatSmarter exclusive recipe

Miniature Easter Wreaths

Average: 3.6 (9 votes)
(9 votes)
Miniature Easter Wreaths

Miniature Easter Wreaths - Simply sweet - little wreaths for Easter breakfast or coffee

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Health Score:
6,3 / 10
25 min.
ready in 1 hr 20 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The small Easter wreaths not only look pretty and taste finely of vanilla - another plus point is their fat content. Thus yeast dough is probably the "slimmest" dough for pastries at all.

If some of the Easter wreaths are left over, the yeast pastry can be frozen; if the sweet hunger is tempting, simply defrost at room temperature and put in the oven for a few minutes.

1 piece contains
(Percentage of daily recommendation)
Calorie267 kcal(13 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates32 g(21 %)
Sugar added7 g(28 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate48 μg(16 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C0 mg(0 %)
Potassium122 mg(3 %)
Calcium40 mg(4 %)
Magnesium20 mg(7 %)
Iron1.2 mg(8 %)
Iodine3 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids3.1 g
Uric acid33 mg
Cholesterol77 mg
Development of this recipe:


2 tablespoons
Butter (about 30 grams)
½ cup
10 ounces
½ cube
fresh Yeast
4 tablespoons
1 tablespoon
brown Sugar (about 20 grams)
Eggs (large)
2 tablespoons
1 pinch

Kitchen utensils

1 Fine grater, 1 Small pot, 1 Cutting board, 1 Fine-mesh sieve, 1 Bowl, 1 Tablespoon, 2 Baking sheets, 1 Parchment paper, 1 Large knife, 1 Small bowl, 1 Brush, 1 small Whisk, 1 Kitchen towel, 1 Wire rack, 1 Hand mixer, 1 Measuring cups

Preparation steps

Miniature Easter Wreaths preparation step 1

Remove butter from the refrigerator and allow to soften. Rinse lemon in hot water, wipe dry and finely grate zest. Warm the milk slightly in a small pot.

Miniature Easter Wreaths preparation step 2

Place 250 grams (approximately 2 cups) flour in a bowl and crumble in the yeast. Mix in 80 ml (approximately 1/3 cup) of lukewarm milk and the canola oil.

Miniature Easter Wreaths preparation step 3

Add the softened butter, sugar, 1 egg, vanilla sugar, salt and lemon zest to the flour. First knead the dough in the bowl using your hands, then knead on a lighlty floured work surface to a smooth, pliable dough.

Miniature Easter Wreaths preparation step 4

Shape the dough into a ball and return to the bowl. Cover with a kitchen towel and let rise in a warm place until doubled in bulk, about 30 minutes.

Miniature Easter Wreaths preparation step 5

Turn dough back out onto the floured surface and knead again. Divide the dough into 16 equal portions. Roll with your hands to long ropes (about 30 cm) (approximately 12 inches). 

Miniature Easter Wreaths preparation step 6

Place 2 ropes next to each other, for a total of 8 sets. Twist each set of ropes into a cord.

Miniature Easter Wreaths preparation step 7

Line 2 baking sheets with parchment paper. Place the cords on top and form into 8 rings, pinching the seams firmly to hold the shape. Separate the remaining egg and whisk the yolk with the remaining milk in a small bowl. (Save the egg white for another use.)

Miniature Easter Wreaths preparation step 8

Brush the dough rings with yolk mixture and arrange 3 almonds on each. Cover dough and let rest for a few minutes. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 20 minutes. Let cool on a wire rack before serving.