Easter Wreath

For the Easter wreaths, put the flour in a bowl and make a well. Crumble the yeast into it and add the lukewarm milk. Mix the yeast with the milk and add a little flour from the edge of the well to make a soft pre-dough. Dust with a little flour. Cover and let rest in a warm place until the dampfl has risen (strong cracks will appear on the floured surface). Warm the butter slightly and mix with sugar, egg yolks, vanilla sugar, salt and grated lemon peel. Add the butter-sugar-egg mixture to the ripe dampfl and knead well. Cover and let rest in a warm place for another 30 minutes.

In the meantime, mix the finely chopped apricots and almonds with the liqueur and apricot jam to make a fine filling. Divide the risen dough into 4 equal pieces and form each piece into a roll about 30 cm long. Roll this out with a rolling pin on a lightly floured work surface into rectangular pieces of about 30x 10 cm. Spread the pieces of dough with the apricot-almond filling and roll tightly into a strudel strand. Close the ends well. Loop 2 strands together like a cord to form a wreath. Press the joint well together. Place the Easter wreaths on a baking tray lined with baking paper. Cover with a cloth and let rest for another 20 minutes.

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