Easter Wreath

Summary

Ingredients

• 950 g flour
• 42 g yeast, fresh
• 100 g suar
• 1 teaspoon, heaped cardamom, ground
• 1 pinch (s) salt
• 400 ml milk, lukewarm
• 115 g butter, melted
• 4 large egg (s)

Also:

• 3 large egg (s), hard-boiled, colored

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Instructions

1. Put the flour in a bowl and make a well in the middle. Mix the yeast in a bowl with a little sugar and some of the lukewarm milk. Then put this in the well and stir something into the flour with your finger. Now add the remaining sugar, cardamom, salt, milk, butter and 3 eggs and knead into a yeast dough. It should be a not too firm, non-sticky dough. It may be that you still need some milk, for me the information is so accurate. You can use 1 - 2 teaspoons of cardamom, depending on how flavorful you want it to be in the dough.
2. The dough is then placed on a lightly floured work surface and kneaded well for about 6 - 8 minutes. Then he comes back to the bowl. This is covered with a damp cloth and the dough is left to rise in a warm place for about 1 hour. It should have doubled in volume.
3. In the meantime you go there and take a cardboard roll from Zewa. Cut this into three parts and wrap the rolls well with aluminum foil. A baking sheet is lined with parchment paper.
4. When the dough is ready, knead it again briefly and divide it into three equal parts. These are rolled into strands of 65 cm in length. Always let the dough relax a little. Then you braid a braid and place it in a wreath shape on the baking sheet. Now insert / press the three wrapped cardboard rolls into the dough at regular intervals. It is best to have a roll in the ends that come together. So you don`t see a transition after baking. I put the tin in a clean garbage bag and tie a knot on it. Covered in this way or with a damp cloth, the wreath can rise for another half an hour. It should have increased in volume significantly.
5. In the meantime, preheat the oven to 180 degrees and whisk the rest of the egg. Add 1 tablespoon of milk and stir both together. This is used to coat the braid, then it is baked for about 30 minutes. It should be golden brown in color. Take out and place on a wire rack with the help of a cake server. Remove the three rolls and let cool down completely. Before serving, place three hard-boiled, colored eggs in the hollows.

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