Easter Wreath From Yeast Dough with Nut Filling

For the Easter wreath of yeast dough put the flour in a bowl and form a hollow in the center with a wooden spoon. Add a third of the slightly warmed milk and crumble the yeast into it. Mix with a little flour from the edge and lightly dust the surface with flour. Cover and let rest in a warm place until cracks form on the surface.

In the meantime, warm the butter slightly and mix with the sugar, egg yolks, vanilla sugar, salt and grated lemon zest.

Mix the ripe dampfl with the butter-sugar-egg mixture and knead well. Cover and let rest in a warm place for about 30 minutes.

In the meantime, prepare the nut filling. To do this, mix all ingredients together well.

On a floured work surface, divide the dough into two pieces. Divide the dough into two pieces and roll them out with a rolling pin to a 50x15cm sheet. Spread with the nut filling and roll up like a strudel. Do the same with the second piece.

Cut both strudels with a sharp knife lengthwise to the middle (the filling of the finished wreath looks beautiful). Now loop the two pieces together like a cord and place in a buttered wreath cake pan.

Bake the Easter wreath in an oven preheated to 180°C for about 45 minutes.

For the icing, mix the powdered sugar with lemon juice and stir until smooth.

Preparation Tip:

You can also decorate the Easter wreath from yeast dough with chocolate, almond flakes or chopped pistachios.

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