Easter Wreath with Almond Kernels and Sesame Seeds

A simple but delicious cake recipe:

For the dampfl, mix 2 tablespoons of flour with 1 teaspoon of sugar, add the yeast and pour in the lukewarm milk. Stir well and let rise for 15 minutes with the lid closed. Add the remaining dough ingredients and knead heartily, let rise for another 20 minutes.

When the dough has reached twice its volume, divide into 3 parts and roll into strands about 70 cm long. As described in the steps (Press three strands of dough firmly together at the ends. Place left strand over middle strand. Place the right strand over the middle strand. Continue in the same way: place the outer strands alternately over the middle) to form a braid. Then moisten the ends with a tiny bit of water and shape the braid into a wreath, pressing the ends tightly.

Place the wreath on a baking sheet lined with parchment paper and let it rise for another half hour with the lid closed.

Mix the egg yolks with the milk and brush the wreath with it. Sprinkle with sesame seeds, almonds and sugar.

Bake the wreath in a heated oven at 200 degrees for 25 to 35 minutes. The wreath tastes best fresh, but it is also suitable for freezing.

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