Easter Wreath Bread with Colored Eggs
·Make the sponge
Warm the milk with the hera (or a similar semi-solid fat) in a saucepan over the stove until it melts. Let it cool slightly, until just lukewarm. Stir in a tablespoon of sugar and crumble in the yeast. Leave it to sit undisturbed until bubbles start forming on the surface.
Let it rise
In the bowl of a stand mixer, combine the flour with a pinch of salt and the sugar. Add the eggs and the milk with the sponge. Mix until you get a firm, non-sticky dough. Cover the bowl with a kitchen towel and let it rise for an hour.
Divide and braid the wreaths
Turn the risen dough out onto a work surface. Divide it into six equal pieces, then cut each piece in half again. Roll two of the prepared pieces into long ropes, about 35 cm each. Twist them together and join the ends to form a wreath. Repeat this with each portion of dough to shape all the wreaths.
Let rise on the baking sheet
Place the wreaths on a baking sheet lined with parchment paper and let them rise for another hour.
Add the egg and decorate
Brush the risen wreaths with beaten egg mixed with milk. Lightly coat the prepared eggs with oil (so they don't stick too much to the dough) and nestle one into the center of each wreath. Decorate the dough with colorful sugar sprinkles.
Bake
Bake in an oven preheated to 180 °C for 20–25 minutes.
