For the Easter wreath, strain the flour into a bowl and make an indentation in the center.
Crumble yeast into the bulge and make a steam with a tablespoon of sugar and milk. Cover with a tea towel and let rise in a warm place for 15 minutes.
Mix 2 tbsp sugar, butter, eggs (save the peels!), salt, rum and lemon and orange peel abrasion and knead into a dough until it separates from the edge of the bowl and bubbles.
Let the dough rise again for 40 minutes in a warm place with the lid closed, until it has doubled in volume.
Dust the work surface with flour and form the dough into three rolls of equal length.
Braid the dough rolls into a plait and press them together to form a wreath, place on the greased baking sheet and let rise for another 25 minutes with the lid closed.
Press four egg shell halves into the dough. Mix the egg yolks with the milk, brush the wreath with it and sprinkle with sesame seeds.
Bake at 200° Celsius for about 25 minutes. Lift the Easter wreath onto a baking tray, remove the baked eggshells and place colored Easter eggs in the cavities.
Preparation Tip:
Use organic lemons and oranges for the Easter wreath and preferably also organic eggs!
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