Easter wreath with Easter eggs

Ingredients for the yeast dough:

• 500 g wheat flour
• 250 g whipping cream
• 75 g sugar
• 1 sachet of dry yeast
• 1 sachet vanilla sugar
• 1 sachet grated lemon zest
• salt
• 2 eggs (size M)
• 1 egg white (size M)

Ingredients for coating:

• 1 tbsp milk
• 1 egg yolk (size M)

Additional:

• 5 boiled eggs, colored (size M)

Preparation:

• First heat the cream in a pan.
• Mix the yeast and flour in a bowl. Then add the other ingredients and the warm cream and knead everything with a mixer, first on a low speed and then on a high speed, for about five minutes to form a smooth dough.
• Cover the dough and leave it to rise in a warm place until it has increased in size.
• Line a baking tray with baking paper and crumple kitchen paper into five "eggs" and shape them. Then wrap these "eggs" in aluminum foil. Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees).
• Lightly flour the work surface and knead the dough briefly. Then divide the dough into four equal pieces.
• Roll three pieces of dough into strands about 50 centimeters long and braid them into a plait. Place the plait on the baking tray and shape into a wreath.
• Form ten balls from the fourth piece of dough and roll each into 15-centimeter-long strands. Twist two strands together to form a cord and place them at regular intervals on the wreath as "egg holders". Then place the five aluminum foil eggs in the "egg holders". Cover the wreath and leave it to rise in a warm place until it has increased significantly in size.
• Whisk the egg yolk with the milk and brush the wreath with it. Place the baking tray with the wreath on the middle shelf in the oven and bake for about 30 minutes.
• Now pull the wreath with the baking paper onto a cake rack and remove the aluminum foil eggs immediately. As soon as the wreath has cooled, the colored Easter eggs can be placed on the wreath.

Photo: © eat.de