Easter Wreath

Step 1 of 23

Slightly warm the milk (until it is just warm).

Step 2 of 23

Dissolve the yeast in it.

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Add 250 g of flour. Mix thoroughly. Cover and leave in a warm place. The starter should double in size (it took 30 minutes for me).

Step 4 of 23

Separate the egg whites from the yolks. Cream the yolks together with vanilla sugar and sugar.

Step 5 of 23

Beat the egg whites with a pinch of salt until foamy.

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Add the yolks to the risen starter. Mix.

Step 7 of 23

Then add softened (not melted) butter. Mix.

Step 8 of 23

Add the beaten egg whites. Mix.

Step 9 of 23

Stir in the remaining flour and knead the dough. The dough should be well-kneaded: it should not be too stiff and should not stick to your hands. Leave in a warm place.

Step 10 of 23

Wait until the dough has risen well (approximately one hour).

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Once the dough has grown, it should be punched down.

Step 12 of 23

Allow the dough to rise a second time.

Step 13 of 23

Chop the nuts using a knife or a blender.

Step 14 of 23

Divide the risen dough into 3 parts. Roll out each part into a strip measuring 10×50 cm.

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Distribute the nuts over the strip and smooth them out.

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Roll up into a log.

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Pinch the edges tightly.

Step 18 of 23

Prepare the roll with raisins in the same way (wash and dry the raisins in advance).

Step 19 of 23

Make the same roll with candied fruits.

Step 20 of 23

Braid the finished rolls into a plait.

Step 21 of 23

Shape the plait into a wreath. Line a baking tray with parchment paper or grease it with oil. Place the wreath on it.

Step 22 of 23

Place a heat-resistant baking tin in the center (this is necessary to create a depression for placing eggs later).

Step 23 of 23

Put it into an oven preheated to 180 degrees. Bake for 35–40 minutes.