Easter wreath for eggs

Dissolve the yeast in warm milk with 5 tablespoons of sugar.

Add melted butter.

Add 2 eggs.

Add salt and flour. Knead the dough, cover with a towel and leave in warm dough for 1, 5 hours.

Knead the dough and divide into three parts.

Divide each part into three koloboks, from which roll the flagella out.

Weave a pigtail out of every three strands and place on a baking sheet in a circle.

Brush with beaten egg and let rise for 10-15 minutes.

Bake in an oven preheated to 180 degrees C for 20 minutes.

The Easter egg wreath is ready. Cool the wreath and put on a dish. Put dyes inside our wreath and serve to the Easter table.

Bon appetit! Happy Easter!