Classic Easter wreath

Ingredients

Directions

1. 1

   Mix yeast and 20 g sugar in a cup. Melt the fat and add 1/4 litre cold milk. Put flour, almonds, 1 egg, salt and 30 g sugar in a bowl. Add yeast and lukewarm fat-milk mixture and knead with the dough hooks of the hand mixer for about 3 minutes. Then continue kneading briefly on a lightly floured work surface and form into a ball. Return to the bowl, cover and leave to rise in a warm place for approx. 30 minutes.

2. 2

   In the meantime, boil 3 eggs and colour them according to the package instructions. Knead the dough again briefly and divide into three. Form into 3 strands (each approx. 60 cm long). Braid and lay on a sheet of baking paper to form a wreath. Press the ends together and lift the wreath with the baking paper onto the baking tray. Leave in a warm place for about 20 minutes.

3. 3

   Mix the egg yolks and 1 tablespoon of milk. Spread the Easter wreath with it and press the coloured eggs into the dough. Easter wreath Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) on the lower rack for 20-25 minutes. Cover after about 15 minutes. Let the wreath cool down and store overnight in an airtight packaging. Just before serving, bake the wreath in the oven at 100 °C for approx. 10 minutes