Easter Striezel Wreath

For the Easter Striezel wreath, put flour in a bowl and make a well. Add the crumbled yeast and the lukewarm milk.

Mix the yeast with the milk and add a little flour from the edge of the well to make a soft pre-dough. Dust with a little flour.

Cover and let rest in a warm place until the dough has risen. Warm the butter slightly and mix with sugar, egg yolks, vanilla sugar, rum and salt.

Add the butter-sugar-egg mixture to the dampfl and knead well. Cover and let rest in a warm place for about 30 minutes.

Cut 3 pieces from the dough. Roll the dough pieces into balls and let rest covered for a quarter of an hour. Form the dough pieces into long rolls.

Then braid them into a Striezel and finally fold them into a wreath. Then place the Easter Striezel wreath on a baking tray lined with baking paper.

Cover and let rest in a warm place for another quarter of an hour. Whisk the egg yolk with the milk, brush the Easter Striezel wreath with it and let it rest, covered, in a warm place for about 20 minutes.

Preheat the oven to 175 °C. Then brush again with milk yolk and sprinkle with hail sugar. Bake the Easter Striezel wreath for about 35 minutes.

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