Easter wreath / Osterkranz

By Dustin

Ingredients

• 500 g plain (spelt) wheat flour
• 50 g sugar
• 42 g lump of yeast
• 250 ml whole milk, lukewarm
• 50 g unsalted butter
• 1 pinch of salt
• 1 egg
• 1 tbsp vanilla sugar
• lemon zest of one lemon
• 1 egg yolk, lightly beaten
• 4-6 hard boiled and colored eggs

Details

Servings 1
Adapted from jamieoliver.com

Preparation

Step 1

Take eggs and butter out of the fridge.
Sieve flour in a bowl, add sugar and make a well.
Pour in tepid milk and add crumbled yeast.
Cover and put in a warm place to let rise for 15 min.
Add butter, salt, egg, vanilla sugar, lemon zest and knead very well until the dough peels away from your hands and the bowl.
Cover and put in a warm place again to rise to double size for about one hour.
Knead and divide the dough into 4-6 equal parts. Divide each into 3 equal parts and form about 30 cm rolls of each part. Put the ends together and make a plait. Connect the ends and form a wreath.
Put the 4-6 wreaths on baking tray with a sheet of baking paper. Brush all wreaths with the egg yolk. Place the hard boiled eggs in the middle of each wreath.
Put in the cold oven and set temperature to 180°C. Bake for 20-30 min.
Read more at http://www.jamieoliver.com/recipes/member-recipes/recipe-detail/1087/#eAvvK4GzoRUVxcJG.99