Greek Easter Wreath

For the Greek Easter wreath, first sift the flour into a large enough bowl and make an indentation in the center. Crumble the yeast into the bulge and prepare a dampfl with 1 tablespoon sugar and the milk. Cover with a harness and let rise in a warm place for 15 minutes.

Add the remaining sugar, butter, eggs (keep the eggshells), salt, ouzo and orange zest. Knead everything together well and knead the dough until it comes away from the side of the bowl and bubbles. Let the dough rise in a warm place with the lid closed for 40 minutes, until it has doubled in volume.

Dust a surface with flour and shape the yeast dough on it into three rolls of equal length. Braid the dough rolls into a braid, press them together to form a wreath, place on the greased baking sheet and let rise for another 25 minutes with the lid closed.

Press 4 egg shell halves into the dough wreath to have the wells for the colored eggs after baking.

For the decoration, mix the egg yolk with the milk, brush the wreath with it and sprinkle with sesame seeds.

Bake at 200 degrees for about 25 minutes. Lift the Greek Easter wreath onto a baking tray, remove the baked eggshells and place the colored Easter eggs in the cavities.

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