for 750 g

Dough

350 g	zopf flour
¾ tsp	salt
3 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
40 g	butter, melted, left to cool
1 ½ dl	milk water (1/2 milk, 1/2 water)
1	egg

Wreath

20	mini chocolate Easter eggs
1 dl	milk
25 g	butter, melted, left to cool
2 tbsp	chocolate powder e.g. Ovomaltine powder

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk & water and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Wreath

Divide the dough into approx. 20 evenly-sized pieces, roll out. Place 1 mini chocolate Easter egg on top of each one, shape into balls, transfer to the prepared mould, leave to rise for approx. 30 mins. Combine the milk, butter and Ovomaltine powder, pour over the dough balls, place the mould onto a baking tray.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely or serve slightly warm.

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