Yeast Wreaths

Place the flour in a bowl, crumble in the fresh yeast and pour over with lukewarm milk.

Add the soft butter, sugar, salt and 1 egg yolk and knead everything into a smooth, supple yeast dough.

Cover the dough and let it rise for about 20 minutes, until it becomes visibly lighter.

Preheat the oven to 160 °C (fan) and line a baking sheet with parchment paper.

Divide the dough into 12 equally sized portions.

Roll each portion into 3 equally sized strands, braid them into a plait and form a wreath, leaving a hole of about 3 cm in the center.

Place the wreaths on the baking sheet, beat the egg yolk and brush the surface with it.

Sprinkle pearl sugar over them and place a hard-boiled egg in the center of each.

Let the wreaths rise again for about 10 minutes in a warm place.

Bake the wreaths in the preheated oven for about 20 minutes, until they are golden brown.

Let the yeast wreaths cool on a wire rack.