For the yeast dough, first crumble the fresh yeast and dissolve it together with some sugar in the lukewarm water. So you put the mixture aside for 10 minutes so that the yeast can start to work.
After this time, continue with the remaining ingredients: you put the flour, the dissolved yeast, the remaining sugar, the salt, the egg, the oil, the milk and the vanilla sugar in a mixing bowl and knead the dough with the food processor or yours Hands until it separates from the rim of the bowl. Covered with cling film, it must then be left in a warm and dark place for two hours.
After the walking time you divide the dough into eight equal pieces without kneading it, roll it into balls and then shape it into long strands of approx. 40 cm. You twist two strands of dough together and shape them into a wreath. They then have to rise for another 15 minutes on a baking sheet lined with baking paper.
Before baking, the wreaths are brushed with a mixture of egg yolk and milk and then put in the oven at 180 ° C for 15-20 minutes.
For a nice shine and fruity taste, apricot jam is heated with water until it becomes liquid and the mixture is then brushed onto the still hot Easter wreaths. If you like, you can sprinkle some granulated sugar on the wreaths and attach small, colorful chocolate eggs for decoration. Incidentally, this works best with thick icing made of powdered sugar and a little lemon juice.
The Easter wreaths, like all yeast pastries, taste best fresh. The next day they only taste half as good because they dry out quickly.
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