Knead on high speed, until the dough is smooth and soft. An additional 10-15 minutes.
Take the dough out on a lightly floured surface and shape it into a large ball. Place the dough ball
into a bowl, cover with plastic wrap and place in a warm area for 1 to 2 hours to rise, until the
dough has doubled in size.
Once the dough is ready, divide into 6 equal portions.
Now take one portion of dough and divide into 3 equal portions. Repeat the same for the
Gently roll each dough piece into a long strand.
Braid using 3 strands, and gently tuck both ends in together to make a wreath shape.
Repeat this process for all the dough strands.
Place the braided wreaths on a greased baking dish, and cover with plastic wrap. Once again,
place in a warm area to prove.
Meanwhile, make chocolate eggs by adding melted vegan chocolate to a silicone egg mold and
refrigerate until set.
Remove the egg halves from the mold, and place 2 halves on a hot plate, flat side down for a few
seconds. Join the egg halves to make one full egg by pressing the slightly melted halves
together. Repeat the process for the rest of the egg halves. Place them in the refrigerator to set.
Once the wreaths are out of the oven, create a hollow ‘nest’ shape by pressing the silicone egg
mold gently in the middle of each bread, or by gently pressing a weighted egg or round shaped
item onto the tops of the wreaths.
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