Twitter
Facebook
Preparation
For the dough, sieve the flour into a bowl. Add the sugar and lemon zest. Mix everything briefly and make a well in the middle.
Heat the milk in a small pot (about 98 degrees) and dissolve the dry yeast in it
Pour the warm yeast milk into the hollow and mix the milk and flour with a fork to form a pre-dough. Cover the dough and leave to rise for 15 minutes.
Add the two eggs, butter and salt and mix well. Knead the dough for a further 5 minutes until a smooth dough has formed that doesn’t stick to the side of the bowl anymore. Cover and leave to rise in a warm place for 60 minutes.
Knead the yeast dough again on a floured work surface and divide into 3 equal parts. Shape each third of the yeast dough into long strands and weave them together. Knead the ends into each other to form a wreath.
Preheat the oven to 355 degrees top and bottom heat (fan oven 320 degrees). Spread 5 raw eggs on the wreath and press in lightly, cover the wreath again and leave to rise for a further 30 minutes.
Whisk the egg with the milk and brush the wreath with it. Sprinkle with a little caster sugar and place a narrow, ovenproof glass in the middle of the wreath (so that the hole remains intact during baking). Bake the wreath for 35-40 minutes. After baking, replace the eggs with colorful Easter eggs.
Enjoy the Easter wreath on the same day!
