For the Easter wreath, prepare a direct sweet yeast dough from the ingredients: Put flour in a bowl, make a pit and crumble yeast into it. Add salt and sugar.
Add egg and butter, mix and gradually (as needed) add the warm milk. Beat until the dough separates from the edge of the bowl.
Let rise in a warm place and beat again. Shape the dough into several pieces, braiding two strands at a time and bringing them together.
Place on a baking sheet with baking paper, brush with egg and sprinkle with hail sugar. Bake the Osterkranzl at 180°C hot air for about 15-20 minutes. Allow to cool on a wire rack.
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