Easter yeast wreaths

Preparation with the Striezel Classico baking mix made from yeast dough :

1. Remove the sachet of marigold blossom sugar and set it aside. Open the seal and pour the baking mix into a large bowl.
2. Classic version: Gently heat 300 ml of milk (see milk line on the can) and 80 g of butter in a saucepan until the butter dissolves. Let it cool to lukewarm and stir in an egg.
   Vegan version : Gently heat 300 ml of oat milk (see milk line on the can) and 80 g of vegetable fat in a saucepan until the fat dissolves. Allow to cool to lukewarm.
3. Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.
4. Cover the dough and let it rest in the bowl for 30 – 60 minutes in a warm place (approx. 24 °C).
5. Knead the dough and shape it into your desired shape (e.g., form balls into strands and braid a plait). Place on a baking sheet lined with baking paper.
6. Classic version : After shaping the pastry, brush it with a yolk-milk mixture (1 tbsp milk and 1 yolk) and cover with cling film.
   Vegan option : Cover with cling film.
7. Then let the dough rest in a warm place for about 20 – 30 minutes.
8. Preheat the oven (top and bottom heat 180 °C).
9. Classic version : brush again with the yolk-milk mixture.
   Vegan version : brush with water
10. Sprinkle the Striezel with marigold blossom sugar or regular sugar and bake for about 25 minutes.
11. Remove from the baking tray and let cool for 10 minutes.

Tip:

• The longer the dough rests, the better it will rise! It should double in size!
• Wrapped in cling film, a lunch box or a freezer bag, the pastries will stay fresh for a long time.