Ingredients

500 grams plain flour
40 grams fresh yeast
    (or dried yeast, follow the instructions
    on the packet for quantities)
250 ml lukewarm milk
100 grams granulated sugar
1 packet vanilla sugar
1 egg
1 teaspoon salt
100 grams melted butter
150 grams raisins
50 grams finely chopped candied orange peel
25 grams finely chopped mixed peel
extra butter for greasing and brushing

Garnish

Hard-boiled dyed eggs

Preparation

Dissolve the yeast in a little lukewarm milk and stir well.

Sift the flour into a large bowl, make a well in the centre and pour in the yeast mixture.

Add the remaining lukewarm milk and one teaspoon of sugar.

Mix everything thoroughly until a smooth dough is formed.

Dust the dough with a little flour and leave it to rise in a warm place for 15 minutes.

Then add the remaining sugar, vanilla sugar, salt, egg and melted butter and knead into a firm dough.

Continue kneading until air bubbles form in the dough.

Mix the raisins, candied orange peel and mixed peel into the dough and knead vigorously for a few more minutes.

Cover the bowl with a clean damp tea towel and leave to rise in a warm place for at least one hour.

Divide the dough into two equal pieces and roll them into ropes approximately 5 centimetres thick.

Twist the ropes around each other to form a braid.

Place the braid onto a well-buttered baking tray and shape it into a wreath, joining the ends neatly so the seam is invisible.

Cover the wreath with a damp tea towel and leave it to rise in a warm place for a final 15 minutes.

Preheat the oven to 200°C (Gas Mark 6).

Brush the dough with melted butter and bake the bread in the centre of the oven for 45 minutes.

Allow to cool on a wire rack. Serve with the unpeeled coloured eggs.