Grandma’s Easter Wreath
1. Melt butter and allow to cool. Warm milk, stir in crumbled yeast and 1 tablespoon of sugar. Allow to rise covered for15 minutes. Wash the orange, pat dry and grate the peel finely. Then halve and squeeze the orange. Measure 50 ml juice and add to yeast mixture. Mix flour, salt and remaining sugar in a large bowl. Add yeast mixture, egg and orange zest and knead together into a smooth dough using the kneading hook of a hand mixer. Add flour as needed. Place covered bowl in a warm spot to rise for about 1 hour or until the dough has risen visibly.
2. Put dough on a well-floured surface and knead again and divide into thirds. Roll each third into a roll about 40 cm long, place next to each other and then braid. Bring braid into a wreath, pressing the dough ends together and slip them under the wreath. Place it on a baking sheet covered with parchment, cover, and allow to rise another 15 minutes. Preheat oven to 180 degrees upper and lower heat.
3. Whisk egg yolk and cream. Coat wreath with it, and then place in the oven for 25 minutes and bake until golden brown. Allow to cool.
4. Stir the crème fraîche with vanilla sugar in a bowl until smooth. Fill a pastry bag with it and make little roses. Decorate with orange peel and edible flowers. Sprinkle with powdered sugar.