Yeast wreaths for Easter

Ingredients for 1 servings:

• 175 ml milk
• 75 g butter
• 450 g wheat flour
• 1 packet of dry yeast
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pack flavoring (Finesse Grated Lemon Peel)
• 1 pinch of salt
• 150 g crème fraîche
• 1 medium egg yolk
• 1 tbsp milk
• Granulated sugar for sprinkling

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

makes 6 wreaths

Heat the milk and melt the butter in it. Mix the flour with the yeast. Add the remaining dough ingredients and the lukewarm milk-butter mixture and knead everything well. Cover the dough and let it rise in a warm place for about 40 minutes. In the meantime, line the baking tray with baking paper and preheat the oven to 180°C. Briefly knead the risen dough on a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a 30 cm long roll, wrap two rolls around each other, and place them on the baking tray as wreaths. Whisk the egg yolk and milk together, brush the wreaths with it, and sprinkle with a little sugar. Let it rise on the tray for another 10 minutes, then bake for 20 minutes.