The Easter celebration traditionally start in Schwalbach on Saturday night with a big fire in front of the Catholic church St. Pankratius. This is followed by a candlight mass and afterwards every one is invited to the church hall with for some wine and easter eggs.
On the Sunday when we were little we would wake up and run straight into the garden to search for the Easter eggs that my parents had hid. Sometimes my Dad hid them so well that we would only find them weeks later. Then we would sit down for Easter brunch.
It is quite common to eat this sweet yeast easter wreath for brunch. I posted a smilar recipe last year with dried fruits; but the version this year also includes a fruit nut mix. Which is called Studentenfutter in German.
- 500 g plain flour
- 1 pack of dry yeast
- 40 g sugar
- ½ tsp salt
- 1 medium egg
- 250 ml lukewarm milk
- 60 g soft butter
- 200 g fruit and nut mix
- 2 table spoon apricot jam
- Place the four, yeast, sugar and salt in a large bowl and mix.
- In a seperate bowl scramble the egg and mix in with the milk.
- Add the egg-milk mixture, and butter to the flour mix and knead with a hand mixer for about 5 minutes into a smooth dough.
- Roll the dough into a ball, place back into the bowl and cover with some clingfilm or a damp tea towel and leave to rise for about 1 hour.
- In the meantime roughly grind the fruit/nut mixture.
- After the dough has risen to approximatly twice it's original size, prepare a kitchen surface by covering it with some flour.
- Divide the though into three even parts and roll it out to about 60 cm long strings each. Now braid the three strings and lay it in form of a wreath. Make sure that the ends are pressed together.
- Leave it to rest of another 20 minutes.
- If you want you can cover the weath with some apricot jam before placing it in the oven at about 180 degrees. Bake for about 25-30 minutes.
- Before serving garnish with some coloured easter eggs or chocolate bunnies and dust icing sugar on top. Serve with butter and jam.