Easter butter wreath: fluffy, fragrant and traditional

Name: Easter butter wreath: fluffy, fragrant and traditional
Prep time: 150 min
Cook time: 150 min
Total time: 150 min
Yield: 8
Ingredients: 120 g softened butter; 30 g granulated sugar + 1 teaspoon for the starter; 2 egg yolks; 2 eggs (1 for the dough, 1 for brushing); a pinch of salt; zest of 1 chemically untreated lemon; 1/2 packet of vanilla sugar; 30 g yeast; 250 ml whole milk; 500 g plain or semi-coarse flour; 50 g dried raisins; almond flakes for sprinkling; powdered sugar for dusting

i-Recipe.comRecipesEaster butter wreath: fluffy, fragrant and traditional

(0)

Moderate preparation
8 portions
150 minutes

Jan, 21. 12. 2025

Print recipe

This Easter wreath made from buttery yeast dough is a festive treat that will please every lover of traditions. The inspiration is a classic recipe by Anuše Kejřová, a Czech culinary legend. Thanks to the layering of butter the dough gains a fluffy structure similar to puff pastry and the result is irresistible.

For 8 portions

Ingredients

120 g softened butter
30 g granulated sugar + 1 teaspoon for the starter
2 egg yolks
2 eggs (1 for the dough, 1 for brushing)
a pinch of salt
zest of 1 chemically untreated lemon
1/2 packet of vanilla sugar
30 g yeast
250 ml whole milk
500 g plain or semi-coarse flour
50 g dried raisins
almond flakes for sprinkling
powdered sugar for dusting

Preparation procedure

Prepare the starter Crumble the yeast into half of the lukewarm milk, add a teaspoon of sugar and let the starter rise.
Create the butter base Cream half the butter with the sugar, yolks and 1 egg until fluffy. Add salt, lemon zest, vanilla sugar and the starter.
Knead the dough Add the remaining milk, flour and raisins. Work into a smooth, firmer dough and leave covered to rise until it doubles in volume.
Butter layering Beat the remaining butter until fluffy. Roll the risen dough into a rectangle, spread with butter, fold into thirds, roll out again, spread, fold – a total of 3x.
Shaping the wreath Divide the dough into 5 equal parts. Braid three into a plait, twist into a wreath and place on a baking sheet lined with parchment paper. Twist the remaining two rolls and place them on top of the first wreath.
Proofing and baking Let the wreath rise once more. Meanwhile preheat the oven to 180 °C. Brush with egg, sprinkle with almond flakes and bake for 15 minutes. Then reduce the temperature to 160 °C and finish baking until golden (about another 20–25 minutes). The wreath is done when a skewer comes out dry.

Total preparation time:

approx. 2.5 hours (including rising and baking)

Number of servings: 8–10

Conclusion

This traditional Easter wreath is proof that old Czech recipes still have their indispensable place today. The fluffy butter dough, delicate lemon scent and crunchy almond flakes make it a dessert that will adorn any Easter table. Treat yourself to a piece of history and bake something truly exceptional.