Small Easter yeast wreaths

Ingredients for 1 servings:

• 250 g flour
• 100 ml milk
• 50 g sugar
• 12 g fresh yeast
• 1 pinch of salt
• 60 g butter
• 1 egg white

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

The butter should be liquid but well cooled. Heat kills yeast! Only warm the milk. Add the yeast and about 1 tbsp of the sugar to the milk and stir until the yeast has dissolved. Place the remaining ingredients in a mixing bowl and knead with the yeast milk until you have a smooth dough. Cover and let it rest in a warm place for about 45 minutes. Preheat the oven to 160°C fan/convection oven and line a baking tray with baking paper. After the resting time, carefully knead the dough again on a floured work surface. Divide into eight or 16 equal pieces and roll into ropes about 25-30 cm long. Braid two pieces of dough together at a time and join them together to form a wreath. Place on the prepared baking tray, brush with a little egg white and bake for about 20 minutes. The wreaths should look golden brown. Decorate as you like.