Fluffy Easter Braid with Pistachios & Cinnamon | Easter Yeast Wreath

In a large bowl, mix flour, sugar, and a pinch of salt. Dissolve the fresh yeast in the lukewarm milk and pour into 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 the brown cane sugar in a pan. Stir in the finely chopped pistachios and cinnamon. Simmer briefly until the mixture is well combined, 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 if desired) and roll up tightly. Cut the roll lengthwise and braid the two strands into a plait. Form into a wreath and place in a springform pan lined with baking paper. Let it rise for another 20 minutes.