Greek Easter Wreath

Pour the flour into a large bowl and make a well, add the sugar to the well form. Separate 2 eggs (save the egg shells).

Salt, anise seeds, lemon zest, 2 egg yolks and softened butter on the edge of the bowl. Heat the milk to about 30 degrees and pour it into the hollow, crumble the yeast into it. Starting from the center, let the yeast melt in the milk by hand or possibly with the dough hook of the mixer. Mix all the ingredients until the dough forms bubbles and separates from the edge of the bowl. Dust the dough with flour and let it rise in a warm place with the lid closed until it doubles in volume. Press the dough together and form a ball, dust with flour and let rise covered for about 8 minutes.

Form 3 long sticks from the dough ball, braid them and place them on a greased baking sheet to form a wreath. Whisk 1 egg yolk with 1 tbsp. milk. Press 4 half egg shells into the dough to have the wells for the colored eggs after baking. Brush the dough with the egg yolk-milk mixture, sprinkle with sesame seeds or coarsely chopped walnut kernels, let rise until doubled in volume.

Bake in a heated oven (200 °C, gas mark 3) on the middle shelf for 30 to 35 minutes. In the meantime, hard the eggs for the decoration and dye them red.

After baking, remove the baked egg shells and place the colored eggs inside. :PrepTime : 60 :Serve Time : 3

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