Summary

Ingredients

• 500 g flour, smooth
• 100 g powdered suar (powdered suar)
• 1 pinch (s) salt
• 1 cube yeast
• 3 egg yolks
• 60 g butter, melted
• 250 ml milk, lukewarm
• 0.5 ½ lemon (s), remove the grated zest
• 2 packs vanilla sugar
• 1 egg (s), whisked, to brush on
• Hail sugar for sprinkling
• 8 egg (s), boiled, colored

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Instructions

1. Knead the first nine ingredients into a smooth yeast dough (yeast dough) and knead with the mixer (use dough hook!) Until the dough separates from the bowl and bubbles (I don`t use steam with this dough, because it does opens so nicely). Let the dough rise in a warm place for about 30 minutes, until it is about twice as big.
2. Tip: You can then knead the dough together again and let it rise again, then it will be finer (I personally like it better).
3. Divide the dough into 24 pieces and make 8 small braids with 3 strands each. Shape each braid into a small wreath (approx. 10 cm diameter), place on a prepared baking sheet and brush with whisked egg. Sprinkle with crystal sugar if you like.
4. Bake in a preheated oven at 170 ° C for about 15 minutes.
5. Then place the colored Easter eggs in the middle of the still warm wreaths (press in a little so that it holds).