Spicy filled Easter wreath

Pour water and milk into a mixing bowl and dissolve the yeast in it. Let it rest for 10 minutes.

Add the flour, egg, butter, and salt and knead on the lowest setting for 10 minutes. Cover and let it rest for 60 minutes.

Divide the dough into 3 equal parts and shape them into strands of equal length and thickness. Braid these strands into a “braid” and then shape it into the form of an Easter egg. Press the ends together firmly.

Cover and let it rest for an additional 30 minutes.

Preheat the oven to 180 degrees Celsius with fan-assisted heating.

Whisk together the egg and milk and use it to brush the Easter wreath. Sprinkle with black sesame seeds and bake for about 30 minutes until golden brown.

Allow the Easter wreath to cool completely, slice it open with one of our bread knives, and fill as desired.

We wish you successful baking,

Your Tyrolit Life Team and Simone from cookiteasy.at

Easter Wreath:
220ml water, lukewarm
50ml milk, lukewarm
20g fresh yeast
550g wheat flour, smooth
1 egg
80g butter
12g salt

Glazing & Sprinkling:
1 egg size M
2 tbsp milk
black sesame