EASTER WREATHS RECIPES

Steps:

• Remove butter from the refrigerator and allow to soften. Rinse lemon in hot water, wipe dry and finely grate zest. Warm the milk slightly in a small pot.
• Place 250 grams (approximately 2 cups) flour in a bowl and crumble in the yeast. Mix in 80 ml (approximately 1/3 cup) of lukewarm milk and the canola oil.
• Add the softened butter, sugar, 1 egg, vanilla sugar, salt and lemon zest to the flour. First knead the dough in the bowl using your hands, then knead on a lighlty floured work surface to a smooth, pliable dough.
• Shape the dough into a ball and return to the bowl. Cover with a kitchen towel and let rise in a warm place until doubled in bulk, about 30 minutes.
• Turn dough back out onto the floured surface and knead again. Divide the dough into 16 equal portions. Roll with your hands to long ropes (about 30 cm) (approximately 12 inches). 
• Place 2 ropes next to each other, for a total of 8 sets. Twist each set of ropes into a cord.
• Line 2 baking sheets with parchment paper. Place the cords on top and form into 8 rings, pinching the seams firmly to hold the shape. Separate the remaining egg and whisk the yolk with the remaining milk in a small bowl. (Save the egg white for another use.)
• Brush the dough rings with yolk mixture and arrange 3 almonds on each. Cover dough and let rest for a few minutes. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 20 minutes. Let cool on a wire rack before serving.