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Easter Bread Wreath from KAF

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“Recieved from King Arther Flour and described as a wreath shaped loaf, not to sweet, orange scented. A rendition of Italian Easter Bread. It calls for an extract called Fiori di Sicilia but not accepted here and since I don't have it I used vanilla extract instead. Plan ahead for this as the starter has to be made the day before and sit overnight. Prep time does not include rising time”
1hr 5mins
1 10" wreath

Ingredients Nutrition


  1. BREAD:
  2. Combine starter ingredients, cover and let rest overnight.
  3. Next day combine starter with remaining dough ingredients.
  4. Mix and knead, by mixer or bread machine, until dough is elastic and satiny.
  5. Let dough rise in a greased bowl, covered for 1 to 2 hours, until puffy.
  6. Divide dough into three pieces, shape into 18" long ropes, braid together and connect the ends of braid to form a round wreath.
  7. Cover and let rise until puffy, about 1 to 2 hours.
  8. Preheat oven to 375.
  9. Bake wreath for 15 minutes.
  10. Reduce heat to 350 and bake for an additional 20 minutes, tenting with foil for final 10 minutes, until golden - a digital thermometer inserted in center will read 190.
  11. Remove from oven and transfer to rack to cool.
  12. GLAZE:
  13. Stir together sugar and enough orange juice (or milk) to make a thin pourable glaze.
  14. Drizle glaze onto braid.
  15. Decorate with nonpareils, if desired.

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