Easter yeast wreath

Ingredients for 1 servings:

• 500 g flour
• 50 g sugar
• ½ tsp, leveled salt
• 125 g butter
• 125 ml milk
• 1 cube of yeast
• 1 egg(s)
• 1 egg(s), the yolk of which
• Eggs, hard-boiled and colored

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Mix the flour, sugar, and salt in a bowl. Melt the butter and let it cool. Heat the milk and dissolve the yeast in it. Add the butter, egg, and yeast mixture to the flour mixture and knead everything into a smooth dough. Cover and let it rise in a warm place for about 60 minutes. Knead the yeast dough again vigorously and divide it into 3 equal portions. Shape these into equal-length strands and then braid them. Place the yeast plait into a wreath on a baking sheet lined with baking paper and press the ends together firmly. Cover the wreath again and let it rise in a warm place for about 30 minutes. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Mix the egg yolk with the cream and brush it over the Easter wreath. Bake on the middle rack of the oven for 30-35 minutes. Remove from the oven, let it cool, and place the colorful Easter eggs in the center. Tip: Refine the dough with raisins and sprinkle almond flakes on the wreath before baking.