Best Easter Tiffin Wreath Recipes

TRADITIONAL ITALIAN EASTER BREAD

Steps:

• In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
• Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
• When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
• Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
• 15 minutes before rising time has finished pre heat oven to 390F (195C).
• Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
• In a small bowl beat together the egg and water.

EASTER TIFFIN WREATH

Steps:

• Line two cupcake tins with 20 paper cases. Melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pan of simmering water until smooth and glossy. Or, do this in the microwave in short bursts.
• Tip the biscuits and Maltesers into a sealable food bag, seal and bash with a rolling pin until the mixture is broken into small pieces. Or, do this in a sturdy mixing bowl. Tip this into the melted chocolate mixture along with the vanilla and puffed rice, and mix with a rubber spatula until well combined.
• Spoon a heaped tablespoon of the mixture into each paper case, then press an indent into the middle of each with the back of the spoon to make a nest shape. Leave to cool at room temperature until firm and set.
• Roll out the fondant icing to soften it, then divide into a 10g piece and 40g piece. Add a few drops of green food colouring to the smaller piece and a few drops of orange to the larger one. Knead separately on sheets of baking parchment until the pieces are uniform in colour (wear gloves to prevent staining your hands). Roll the orange fondant into 20 small balls, then form into cone shapes to resemble carrots. Use a cutlery knife to make a few shallow indents down the length of the carrots for ridges. Roll the green fondant into 20 small balls, shape into cylinders, then snip the cylinders a few times at one end using kitchen scissors to make carrot tops. Stick the green tops to the fat end of the carrots, then arrange on a sheet of baking parchment and leave to set at room temperature for 30 mins-1 hr, or until firm.
• Decorate each tiffin nest with a Maltesers mini bunny or a Galaxy Enchanted egg, then add a fondant carrot to each. To serve, arrange the tiffin nests in a wreath shape on a board or serving plate. Will keep in an airtight container at room temperature for up to four days.

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

PULL-APART MINI CUPCAKE EASTER WREATH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line 24 holes of a mini cupcake or muffin tin with cases.
• Beat the eggs and sugar in a bowl with an electric hand whisk until really pale and foamy, about 5 mins. The beaters should leave a trail on the surface of the mix when removed.
• Stir in the melted butter and vanilla gently, then sieve in the flour and baking powder. Fold the flour into the mixture with a spatula, trying not to lose any air from the batter.
• Use two teaspoons to divide the mixture between the cases. Transfer to the oven and cook for 10 mins until the cakes are well risen and spring back when pressed. Lift out of the tin and leave to cool on a wire rack.
• To make the icing, beat the butter, icing sugar and vanilla together with an electric whisk until pale and fluffy. Divide the icing between three bowls.
• Mix the malt powder into one bowl of icing, add the caramel to another bowl, and the cocoa powder to the last. Stir each well until uniform in colour, making an ombre effect from light to dark between the three icings. Spoon the icing into three piping bags; put the malt icing into a bag with a petal or flower nozzle, and the other two in piping bags with star nozzles.
• On a large platter or plate, arrange the cupcakes so they sit in a wreath shape, touching slightly. Pipe the malt icing over eight of the cakes. Top each with a chocolate bunny.
• Make little nests over the remaining cakes with the two icings, eight of each flavour. Put a chocolate egg into the caramel iced cakes, and two chocolate mini eggs into each chocolate iced nest cakes. Leave to set for 10-20 mins before serving.