Grandma's Easter wreath
1. Melt the butter and leave to cool. Warm the milk, stir together with the crumbled yeast and 1 tbsp of sugar. Leave to prove for around 15 minutes, covered. Wash the orange, pat dry and finely grate the zest. Then halve the orange and extract the juice. Measure out 50 ml of juice and add to the yeast mixture. Mix together the flour, salt and remaining sugar in a large bowl. Add in the yeast mixture, egg and orange zest and knead everything together into a smooth dough using the hand-mixer with a dough attachment. If necessary, add a little more flour. Leave to prove in a warm place for around 1 hour, covered, until the dough has visibly enlarged.
2. Knock back the dough on a floured surface and divide into thirds. Roll each out into an approximately 40 cm-long sausage, place next to one another and plait. Turn the plait into a wreath shape, pressing the ends of the dough together and pushing them under the wreath. Place on a baking tray lined with baking paper and leave to prove for a further 15 minutes, covered. Preheat the oven to 180 degrees top and bottom heat.
3. Mix together the egg yolk and cream. Brush over the wreath and bake in the hot oven for approx. 25 minutes until golden. Leave to cool.
4. Stir together the crème fraîche and vanilla sugar in a bowl until smooth. Fill into a piping bag and pipe out small roses. Garnish with the orange peel and edible flowers. Dust with icing sugar.