Easter wreath

Mix the yeast with warm water and 1 teaspoon of sugar. Place in a warm spot for 7-10 minutes until a frothy cap forms.

Heat 50 grams of butter with 70 grams of sugar, salt, and 100 ml of milk until the sugar dissolves. Let it cool.

Combine the sifted flour and vanillin.

Add the starter to the butter-sugar mixture, incorporate the beaten eggs and flour, and knead a soft but non-sticky dough.

Cover it with food wrap and a towel, place it in a warm spot for 1 hour. The dough should double in size.

Prepare the filling: melt and cool the butter, toast the walnuts in a dry pan and then chop coarsely, rinse the raisins and soak in boiling water for 5 minutes. Then drain the water, dry the raisins with paper towels, and toss with flour.

Divide the risen dough into 2 parts.

Roll each out on a floured surface into a very long rectangle.

Grease with butter. Sprinkle one part with sugar (75 g) and walnuts, and the other with raisins. Roll each tightly into a long roll.

Twist the rolls with a cord.

Place a can in the center of a round mold (if there is no mold with a hole in the middle). Arrange the rope in a circle. In some places where the strips connect, insert twisted cylinders made of foil - these will be indentations for eggs.

Cover the mold with plastic wrap, let it sit in a warm place for 30–40 minutes until the dough doubles in size.

Brush the top of the wreath with yolk mixed with milk.

Bake at 180 degrees for 20-25 minutes until golden brown.

Let the baked wreath cool slightly in the mold, then remove it and take out the foil.

When it has completely cooled, cover with icing and sprinkle with colorful sprinkles.

Once the glaze dries, place the decorative eggs in the cavities.