Easter wreath

Ingredients for 1 servings:

• 950 g flour
• 42 g fresh yeast
• 100 g sugar
• 1 tsp, heaped cardamom, ground
• 1 pinch of salt
• 400 ml milk, lukewarm
• 115 g butter, melted
• 4 large eggs
• 3 large eggs, hard-boiled, colored

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

with a delicate cardamom flavor

Put the flour in a bowl and make a well in the center. In a small bowl, mix the yeast with a little sugar and some of the lukewarm milk. Then pour this into the well and stir it into the flour a little with your finger. Now add the remaining sugar, cardamom, salt, milk, butter, and 3 eggs and knead into a yeast dough. The dough should be not too firm and not sticky. You may need a little more milk; mine is exactly right. You can use 1-2 teaspoons of cardamom, depending on how intense the flavor is. Place the dough on a lightly floured surface and knead thoroughly for about 6-8 minutes. Then return it to the bowl. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour. It should have doubled in size. In the meantime, take a cardboard tube from Zewa. Cut the rolls into three pieces and wrap them tightly in aluminum foil. Line a baking sheet with baking paper. Once the dough is ready, knead it briefly again and divide it into three equal pieces. Roll these into 65 cm long strands, allowing the dough to relax slightly as you go. Then braid the rolls and place them in the shape of a wreath on the baking sheet. Push or press the three wrapped cardboard rolls into the dough at equal intervals. It’s best to do this so that a roll is stuck into the joining ends. This way, there will be no visible transition after baking. Place the sheet in a clean garbage bag and tie a knot on top. Cover the wreath with a damp cloth and let it rise for another half hour. It should have increased in volume considerably. In the meantime, preheat the oven to 180 degrees Celsius and beat the remaining egg. Add 1 tablespoon of milk and mix the two together. Brush the braid with this mixture, then bake for about 30 minutes. It should be golden brown. Remove from the oven and transfer to a wire rack using a cake server. Remove the three rolls and let them cool completely. Before serving, place three hard-boiled, dyed eggs into the hollows.