Muscovado Sugar Orange and Cardamom Easter Wreath

 Muscovado Sugar and Cardamom Easter Wreath by Meeta K. Wolff

Prep Time: 1 hour
Total Time: 1 hour 40 minutes
Serves: approx. 10


  • 500g all-purpose flour
  • 21g dried yeast
  • Pinch of salt
  • 125ml milk
  • 2 eggs, lightly beaten plus extra for brushing
  • 50g caster sugar
  • Finely grated zest of 3 orange
  • 2 ½ teaspoon ground cardamom powder
  • 75g softened butter, coarsely chopped
  • 2 tablespoon muscovado sugar


  1. Roll up your sleeves. Combine flour, yeast and pinch of salt in a bowl. Form a well in the center, then add milk, eggs, caster sugar, orange zest, ground cardamom and 100ml lukewarm water and mix until you get a soft, pliable dough. This should take about 5 to 8 minutes. Gradually add butter, a little at a time, mixing until the butter is nicely incorporated. Lightly grease the bowl and cover with a damp cloth. Place in a warm place and allow to rise until double in size – 40 minutes.

  2. Knock back the dough and divide into three equal parts. Roll each piece into a long cylinder about 40 cm long. Braid the pieces together, bringing the ends together to for a wreath. Squeeze the ends to seal properly. Place the wreath on a baking tray lined with baking paper and set aside to for 20 minutes to prove.

  3. In the meantime preheat oven to 180 degrees C. Brush the wreath with eggwash and sprinkle with the muscovado sugar.

  4. Bake wreath for 20 to 30 minutes until it has a lovely golden color. Cool on a wire rack, serve with butter and favorite preserves.