Easter Braid with Pistachios & Maple Syrup Glaze

In a large bowl, mix flour, sugar, and a pinch of salt. Dissolve the fresh yeast in lukewarm milk and add to the flour mixture. Add 90 g melted butter, eggs, vanilla sugar, and lemon zest. Knead everything into a smooth dough and let it rise in a warm place for about an hour until its volume has doubled.

For the filling, melt 60 g butter with brown cane sugar in a pan. Stir in the finely chopped pistachios and cinnamon. Simmer briefly until a homogeneous mixture forms, then let it cool.

Roll out the risen dough on a floured surface into a rectangle. Spread with the pistachio filling, sprinkle with crumbled freeze-dried fruits, and roll up from the long side. Halve the roll lengthwise and braid the two strands into a plait. Form into a wreath and place in a round baking pan lined with parchment paper. Let rise for another 20 minutes.