Mix the flour, sugar and salt in a bowl. Melt the butter and let it cool. Warm the milk, dissolve the yeast in it. Add the butter, egg and yeast milk to the flour mixture and knead everything into a smooth dough. Cover and let rise in a warm place for approx. 60 minutes. Knead the yeast dough again vigorously and divide into 3 equal portions. Shape these into strands of equal length and then braid them into a braid. Place the yeast plait on a baking sheet lined with baking paper to form a wreath and press the ends together firmly. Cover the wreath again and let it rise in a warm place for about 30 minutes. Preheat oven to 175 degrees. Mix the egg yolks with the cream and brush the Easter wreath with it. Bake on the middle shelf of the oven for 30-35 minutes. Take out, let cool and place the colorful Easter eggs in the middle. Tip: Refine the dough with raisins and sprinkle almond flakes on the wreath before baking.
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