Easter wreath

Total time: 3hr 20m
Preparation Time: 45m

For 1 bread

Nutritional Information

Contains 242 Kcal, 11g Protein, 23g Carbohydrates, 11g Fat


  • Dough
  • 500 g light spelt flour
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl water
  • 2 tbsp olive oil
  • To dye the eggs
  • 2 litres water
  • 8 eggs
  • 0.5 tbsp olive oil
  • 2 tbsp cochineal
  • To shape
  • 150 g country bacon whole, rind removed, bacon diced
  • 2 tbsp thyme leaf
  • 1 eggs, beaten

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  • Dough

    Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • To dye the eggs

    Bring the water and cochineal to the boil, simmer for approx. 5 mins. Add the eggs, boil for approx. 1 min., drain and dab dry. Brush the eggs with the oil.
  • To shape

    Knead the bacon and thyme into the dough. Divide the dough into two portions, shape into strands approx. 60 cm long. Twist the strands of dough together and join the ends to make a wreath. Place the wreath on a baking tray lined with baking paper. Gently open up the twists, insert the eggs. Cover the wreath and leave to rise at room temperature for a further 30 mins. Glaze the wreath with a little egg.
  • To bake

    Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.
  • Note:

    The cochineal is a scale insect that originates from Central and South America. The red dye, Carmine, comes from the female insects. Cochineal is available from Coop Vitality pharmacies.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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