Chocolate Easter Wreath

Warm the milk with a little sugar until lukewarm and dissolve the fresh yeast in it.

Put the flour in a bowl, make a well in the center and pour in the yeast-milk. Dust with a little flour and let sit in a warm place for about 15 minutes.

Add the softened butter, the remaining sugar, egg, salt and lemon zest and knead everything into a smooth, elastic dough.

Divide the dough in half and knead cocoa powder evenly into one half.

Cover both doughs separately and let them rise in a warm place for about 30 minutes.

Cut the dried, soft apricots and marzipan into small cubes.

Roll each dough separately on a floured work surface into rectangles (about 60 × 15 cm), top each with apricots and marzipan and roll up from the long side.

Shape the two rolls into strands, twist them together into a braid and form a wreath. Place on a baking sheet lined with parchment paper.

Cover the wreath and let it rise for another 30 minutes.

Preheat the oven to 150 °C (fan) and place an ovenproof dish with water in the oven.

Bake the chocolate Easter wreath for about 45 minutes, then remove and let cool on a wire rack.

Warm the apricot jam with lemon juice, brush the cooled wreath with it and sprinkle with pearl sugar.