Artfully shaped bread, known as "Gebildbrot" in Germany since the 19th century, replaced human and animal sacrifices as symbols in ritual acts in the form of dough replicas. In Christian times, the sacrificial gifts eventually turned into lucky gifts. These include, for example, the Easter bread with a sign of the cross, the plaited Easter braid or, as here, the Easter wreath. The only difference is that this Easter wreath is not made from yeast dough, as it is traditionally the case, but this time from a quark oil dough. It is therefore an ideal alternative for those who cannot tolerate yeast well.
For the dough:
500 grams of low-fat quark
18 tablespoons of milk
18 tablespoons of vegetable oil
150 grams of raw cane sugar
2 tablespoons of vanilla sugar
1 organic lemon, grated zest
1 good pinch of salt
900 grams of wheat flour
3 teaspoons of baking powder
6 hard-boiled eggs
For the glaze:
Some milk
1 pinch of salt
1. Put the quark together with the milk and the oil in a bowl and stir well with a wooden spoon.
2. Add the sugar, the vanilla sugar, the zest of an untreated lemon and the salt one after the other.
3. Mix the flour with the baking powder and stir it into the quark-oil mixture.
4. Then knead the dough until its surface is smooth to the touch.
5. Shape the dough into two approximately 40-60 cm long thick strands and twist them together.
6. Place boiled eggs, half of which have been briefly dipped in vegetable oil, in the spaces between the loops of the dough.
7. Place the wreath on an oiled baking sheet and brush with the milk and salt solution.
8. Bake in the preheated oven at 200°C on the middle rail for about 30-45 minutes until golden brown.
Tip: Half of the boiled eggs are dipped into the oil so that they can be easily removed after baking and replaced with beautifully coloured, decorative eggs.
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