Easter Yeast Ring

Ingredients

• 600 g flour
• 1 cube yeast (42 g)
• 0.25 l warm milk
• 100 g sugar
• 100 g butter
• 2 Eggs
• 100 g raisins
• 1 egg yolk
• 2 tablespoons milk
• 2 tablespoons powdered sugar
• 4 tablespoons powdered sugar

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Crumble the yeast into it and mix with some warm milk, a bit of sugar, and flour from the rim. Cover and let the pre-ferment rise for about 15 minutes in a warm place.

2. 2.

   Warm the butter with the remaining milk slightly, then combine with the remaining sugar, flour, eggs, and the pre-ferment to form a dough. Knead vigorously until smooth and it releases from the bowl edges. Cover and let rise at room temperature for about 45 minutes until doubled in size. Soak raisins in warm water, pat dry, and knead into the dough. Divide the dough on a floured surface into four equal pieces, then each piece into three equal parts, roll into ropes, braid into a knot, shape into a ring, and press the ends together firmly. Place the yeast rings on a parchment-lined baking sheet and cover to rise again for about 15 minutes.

3. 3.

   Preheat the oven to 180°C (356°F).

4. 4.

   Whisk the egg yolk with milk and brush the rings with this mixture. Bake in the oven for 30-35 minutes until golden brown. Remove and cool. Mix powdered sugar with 3-4 tablespoons water and brush over the rings. Sprinkle with powdered sugar and let cool.

5. 5.

   Decorate with ribbons and Easter eggs as desired, then hang.