Enriched Easter Dough

(1 dough - 2 ways)

Ingredients

400g hard red wheat flour (if using all purpose flour, do not include the ¼ cup water)
600g all-purpose flour
5 tsp instant yeast (≈18g)
1 cup sugar (200g)
1.5 tsp salt
2 cups whole milk (500 ml), warm
1/4 cup water (60 ml), warm
2 eggs, room temperature
75g salted butter, melted and slightly cooled
75g avocado oil

Step 1 — Activate + Hydrate

In a large bowl:

Warm milk + warm water
Add yeast + a tbsp of the sugar

Let sit 10-15 minutes until foamy/bubbly

Step 2 — Build the Dough

Add:

Eggs
Sugar
Melted butter
Avocado oil

Mix well

Then add:

Whole wheat flour
All-purpose flour
Salt

Mix until a shaggy dough forms

Step 3 — Rest (don’t skip this)

Let the dough rest 15–20 minutes

This hydrates the whole wheat → makes the final texture much softer

Step 4 — Knead

Knead for 10–12 minutes until:

Smooth
Elastic
Soft and slightly sticky (It shouldn’t feel stiff — that’s the key)

Step 5 — First Rise

Cover
Let rise 1–1.5 hours
Until doubled in size

Step 6 — Divide

Punch down gently and divide into 2 equal portions

HALF 1 — Easter Braided Wreath

Shape into a braid (3 strands), form into a circle

Add dyed raw eggs between strands if desired
Let rise 30–45 minutes

Egg wash before baking
Sugar sprinkle for a light crunch and shine

Bake:

350°F / 175°C
Approximately 25 minutes until golden

HALF 2 — Hot Cross Buns

Knead into this half:

2 tsp cinnamon
1 tsp allspice (or mixed spice)
Zest of 1 oranges
1 to 1½ cups sultanas

Divide into 12 pieces and shape into buns and place in a 9 x 13 rectangular baking dish lined with parchment paper.

Let rise 30–45 minutes. Brush with an egg wash.

Cross Paste

Mix:

1/2 cup flour + water, little splash of vanilla and 1 tsp sugar → pipe crosses

Bake

350°F / 175°C
25 minutes

Glaze

Brush with:

Mix apricot jam or orange marmalade + a little water and brush over top while still warm. Serve warm with butter.

Note:

If you only want to make the Hot Cross Buns and not the Easter Wreath, only make half the recipe.