Easter Pastry Wreath

• 4 cups flour
• 7/8 tablespoon dry yeast
• 9/16 cup butter softened
• 2 eggs
• 1 egg yolk
• 1 lemon
• 5 7/8 tablespoons honey
• 6 3/4 tablespoons milk
• 1 11/16 tablespoons rum
• 1 teaspoon vanilla
• olive oil
• 1 egg additional, beaten
• 1 chocolate purchased Easter egg
• pastry cream
• 2 figs candied

1. Preheat the oven to 180 Celsius.
2. Place the eggs, egg yolk, vanilla, lemon rind, flour, yeast, and honey into a mixing bowl. Use the mixer to start to form a dough. Add the milk and rum. Mix. Add the butter and beat until incorporated and the dough comes away from the side of the bowl.
3. Coat the dough lightly with oil and cover with plastic wrap. Let rest in a warm place for 1 hour until doubled in volume.
4. Remove the dough from the bowl, tap to deflate, and divide into two equal portions. Form each into a ball, cover with plastic wrap, and set aside for 10 minutes.
5. Make a hole in the middle of each ball of dough and stretch to form a wreath pattern. Place onto a buttered baking sheet, silicone mat, or baking sheet lined with parchment paper. Cover with plastic and let rest in a warm place for 20 minutes, until the dough expands.
6. Brush the wreath with the egg, decorate with the pastry cream and figs.
7. Bake for 25 minutes, until golden brown. Remove from oven and cool.
8. Place the chocolate egg on the wreath to decorate.

flour, yeast, butter, eggs, egg yolk, lemon, honey, milk, rum, vanilla, olive oil, egg, chocolate, pastry cream, candied

Taken from www.yummly.com/recipe/Easter-Pastry-Wreath-531447 (may not work)