Cut the fruit into small cubes. Melt the fat. Warm milk lukewarm. Crumble and dissolve yeast. Put flour, sugar and salt in a bowl. Add melted fat, eggs, dried fruit and yeast milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover and allow to rise for about 45 minutes.
Cut the dough in half and form into strands of approx. 60 cm each with floured hands on a floured work surface. Weave the strands into a braid and lay them on a baking tray lined with baking paper to form a wreath. Whisk the egg yolk and cream and brush the wreath with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Let them cool down. Dust with icing sugar. If necessary, arrange on a plate in the middle with coloured Easter eggs
Z 2 hours waiting time