Easter Bread Wreaths with Quail Eggs
Prep time
Cook time
Total time
Easter Bread Wreaths with Quail Eggs are the diminutive relatives of Greek or Italian Easter Bread, and because they’re made using the Tangzhong method, they’re wonderfully fluffy and soft, even the next day!
Recipe type: Easter/Bread
Cuisine: American
Yield: 10 wreaths
For the Tangzhong (roux)
  • 3 tablespoons whole milk
  • 3 tablespoons water
  • 2 tablespoons bread flour
For the dough
  • All of the Tangzhong
  • ½ cup (cold) whole milk
  • ⅓ cup sugar
  • 1 teaspoon active dry yeast *See Notes #1
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2¼ - 2½ cups bread flour
  • 4 tablespoons butter, softened
  • ⅓ cups mini chocolate chips + extra for studding
  • 10 boiled quail eggs
For the Tangzhong
  1. Place all the Tangzhong ingredients in a small saucepan, and whisk until there are no more lumps. Cook on low heat while continuing to whisk, until a thick paste is formed, about 2 - 3 minutes. Transfer the Tangzhong paste into the bowl of a stand mixer.
For the dough
  1. Pour the cold milk over the Tangzhong and whisk to combine. This will help cool down the paste so you can proceed with the next steps.
  2. Add sugar, whisk, then add the yeast (Make sure the liquid is warm to the touch and not too hot before adding the yeast). Let the yeast bloom for 5 minutes.
  3. Add the egg, vanilla, and flour (start with 2¼ cups. It’s easier to add flour if the dough is too wet than it is to add liquid if the dough is too dry).
  4. Using the dough attachment, knead the dough until all the liquid has been absorbed. If it looks too sticky, add the rest of the flour. Continue to knead until the dough is relatively smooth, about 5 minutes.
  5. Add butter, 1 tablespoon at a time. Add the chocolate chips with the last tablespoon of the butter.
  6. Knead until the dough forms into a smooth ball. Transfer to a lightly buttered bowl and cover with plastic wrap.
  7. Place in the refrigerator to rise overnight. *See Notes #2
  8. The next day, take out the dough from the fridge. It should be almost doubled in size.
  9. Deflate the dough gently, then divide into 20 equal portions. Form each portion into a rope.
  10. Pick up 2 ropes, and intertwine them to form a twisted rope. Form it into a circle/wreath, pinching the ends together. Place a boiled quail egg in the center. Stud the top of the wreaths with more chocolate chips by gently pressing them into the dough. Continue forming the rest of the dough,
  11. Place the circles/wreaths on a baking sheet lined with parchment or Silpat. Cover with a kitchen towel and let them rise until they’re almost doubled in size, about 1 - 2 hours.
  12. Heat oven to 350°F, bake the wreaths for 25 - 30 minutes, or until they’re golden in color. *See Notes #3
1. Use 2 - 3 teaspoons of yeast if you don't want to do the overnight rise.
2. Bypass the overnight rise if you use extra yeast. Let the dough rise in a warm place instead, until it's almost doubled in size, about 1 - 2 hours. Proceed with the rest of the steps
3. These rolls are really soft if you don't let them brown too much.
Recipe by Fiesta Friday at https://fiestafriday.net/2021/03/25/easter-bread-wreaths-with-quail-eggs/