Great-grandmother's Easter bunny wreath

Ingredients for 1 servings:

• 50 g raisins
• 1 tbsp rum
• 500 g spelt flour, type 630
• ½ cube of yeast
• 3 tbsp sugar
• ¼ liter milk, lukewarm, low-fat
• 1 pinch of salt
• 1 tsp orange peel, grated from an organic orange
• 2 m.-sized eggs
• 50 g butter, room temperature
• 24 raisins, for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Mix the raisins and rum in a bowl, cover, and set aside. Sift the flour into a bowl and make a well in the center. Crumble in the yeast and sprinkle 1 tablespoon of sugar over it. Mix a starter dough with a little lukewarm milk and some of the flour from the edges. Cover the starter dough and let it rise in a warm place for about 15 minutes. Add the remaining sugar, salt, orange zest, 1 egg, the butter in pieces, and the soaked raisins. Knead all ingredients into a smooth dough. Let the dough rise in a warm place for about 30 minutes. Line a baking sheet with baking paper and draw a circle about 32 centimeters in diameter. Roll out the yeast dough on a lightly floured surface to a thickness of 1 centimeter. Cut out 12 circles about 7 centimeters in diameter and place them together along the drawn circle line. From the remaining dough, cut out 12 smaller circles about 4 centimeters in diameter. Cut each circle once, reaching above the center. Press the cut surface apart and place the smaller circles, creating “Easter bunny ears” facing outwards, on top of the larger circles. Form 24 small balls from the leftover dough and place them at the bottom of the large dough circles as feet. Whisk the second egg with the milk and brush the bunnies with it. Place the 24 raisins into the small dough circles as eyes. Cover the wreath and let it rise for about 30 minutes. Preheat the oven to 200°C. Bake the wreath in the oven (gas mark 3, fan oven 180°C) for about 30 minutes until golden brown.