Easter Wreath

For the Easter wreath, mix soft butter with lemon zest and the remaining ingredients to make a smooth yeast dough. Let the dough rise until doubled in volume.

Knead the dough well again by hand and divide into 3 strands, braid a plait and shape it into a wreath. Brush the wreath with milk and let it rise on the baking sheet for another 15 minutes.

Bake at 180 °C top/bottom heat for about 20-30 minutes. For the icing, mix lemon juice with powdered sugar until smooth and decorate the cooled Easter wreath with it.

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