Recipe: Muesli brioche Easter wreath for your Easter brunch

Of course we use every occasion for a big breakfast with many delicacies. Now that Easter is almost upon us, we are looking forward to trying out new delicious recipes to pamper our loved ones, but most of all ourselves.

One dish that is definitely already on our menu is this delicious recipe from Lena for a brioche Easter wreath with a juicy muesli filling.

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Brioche Easter wreath with juicy muesli filling

Servings: 1 large wreath

Ingredients

For the dough

• 500 g spelt flour (or einkorn, emmer flour) 
• 50 g Whole cane sugar
• 1 pinch of salt
• 1 cube of yesat
• ¼ tsp vanilla, ground
• 250 ml oat milk (or almond, soy milk)
• 4 tbsp of oil, e.g. rape seed oil + a little more for the pan

For the filling

• 2 ripe bananas
• 200 g Verival coconut apricot muesli
• 150 g Verival dates
• 150 g Verival almonds
• ½ tsp cinnamon, ground
• 1-2 tbsp Maple syrup (as desired)
• 2 tbsp coconut oil, soft

Topping

• 2 tbsp icing sugar
• 2-3 tsp oat milk
• 1 pinch of vanilla, ground
• chopped Verival almonds

Instructions

• Put flour, sugar, salt and vanilla in a large bowl. Add the yeast.
• Heat the milk slightly and add it with the oil to the mix.
• Knead everything into a smooth dough (best with a food processor, at lowest setting, 5 minutes). Add some more flour as required.
• Grease your hands with a little oil and knead the dough on the work surface once again slightly. Leave the dough to rise in a well-covered bowl for about 1 hour until the volume has doubled. 
• For the filling, crush the bananas with a fork. Chop the dates and the almonds finely. Mix banana puree, muesli, dates, almonds, soft coconut oil, cinnamon and a little maple syrup as desired. 
• Roll out the dough into a rectangle (approx. 25x40cm) on a lightly floured work surface and spread the muesli filling evenly over it. 
• Roll up the dough (from the wide side). Cut the dough roll with a sharp knife lengthwise in the middle. Gather the two pieces together so that the surface with the filling always faces upwards. Press the ends together and form the dough into a ring. Carefully place on a baking tray covered with baking paper. 
• Cover again and let it rise for about 20 minutes. 
• Preheat the oven to 180°C hot air.
• Brush the wreath with some oat milk and bake for 30-35 minutes until golden brown
• Let cool down a little bit. For the glaze, mix icing sugar with vanilla and oat milk and sprinkle the wreath with it, finally put chopped almonds on top.

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Katrin Atzlinger

Content Creator

Neben meiner Tätigkeit in der kreativen Content Production wie Fotografie schreibe ich auch regelmäßig für den Blog. Ansonsten interessiere ich mich sehr für Themen wie Nachhaltigkeit und gesunde Ernährung und liebe es, diese spannend aufzubereiten.

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