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Erin Phraner
When celebrating Easter the Greek way, there are a few traditions that are always included on the big day: spit-roasted lamb, the egg-cracking game, and tsoureki (a.k.a. Greek Easter bread). The braided wreaths of brioche-like bread are a clear favorite, especially since they look like edible Easter baskets. Although this recipe is a tried-and-true staple in most Greek (and non-Greek) households, it could use a festive refresh: enter Funfetti.
Instead of dusting the dough with lemon zest or fennel seeds, use two layers of confetti cake mix to give this classic treat extra sweetness and color. Because no one can resist birthday cake-flavored bread. Kalo Pascha!
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Yields:
10
– 12
servings
Total Time:
0
hours
15
mins
14-oz rolls store-bought pizza dough
hard-cooked eggs, plus 1 lightly beaten egg for brushing
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- Preheat oven to 400ºF. Line 2 cookie sheets with parchment paper.
- Unroll pizza dough on cutting board; cut into 1-inch strips with sharp knife.
- For each wreath, dust 2 strips dough with some cake mix. Pinch tops together and gently twist into 1 rope; pinch ends together to make circle. Transfer to prepared cookie sheet.
- Lightly brush wreaths with beaten egg. Add more cake mix and sprinkles.
- Gently tap one side of each hard-cooked egg on cutting board to crack slightly; transfer to wreath centers and bake 10 to 12 minutes or until golden brown. Transfer to wire racks to cool slightly.
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