Triple-Filled Easter Wreath

Ingredients

Milk 150 ml

Whey 100 ml

Margarine 70 g

Sugar 4 tbsp

Dried yeast 2 tsp

Salt 2 tsp

Eggs 3

Flour 600 g

Raisins 100 g

Dried apricots 100 g

Peanuts 100 g

Sugar syrup

Cream topping

Heat the milk and margarine, add the whey and eggs. Add the remaining ingredients. Knead the dough and let it rise in a warm place for 1 hour.

Wash the dried apricots, dry them, and cut them into small pieces. Wash the raisins and remove any excess moisture with a napkin. Shell the peanuts, microwave them for 3-5 minutes, and then puree them in a blender. 

Divide the dough into three pieces and roll each into a strip approximately 12-14 cm wide. Place the filling in the center of each strip, then add a different filling to each strip. Pinch the edges together.

Weave the three strands into a braid. Join into a circle and let rise for another 20 minutes. Brush with egg wash and bake for 30 minutes at 180-190°C.

While still hot, sprinkle with sugar water and sprinkle with colorful sprinkles.

Bon appétit!