Easter Wreath Breads
Sift flour into a bowl and make a well in the center. Crumble yeast into well in flour. Mix some milk and some sugar into yeast and sprinkle with a little flour. Cover bowl and let stand in a warm place for about 20 minutes. Heat butter with remaining milk and stir in remaining sugar. Stir butter mixture into flour mixture with eggs and knead to a dough. Knead dough vigorously until smooth and dough detaches from edge of bowl. Cover dough and let rise in a warm place until doubled in size, about 45 minutes.
On a floured surface, divide dough into four portions. Shape each portion into a rope, fold each rope in half, twist folded rope from center to ends and form into a wreath. Press wreath ends together well.
Place bread wreaths on a baking sheet lined with parchment paper, cover and let rise for about 20 minutes.
Preheat oven to 180°C (approximately 350°F).
Beat egg yolk with milk and brush over wreaths. Bake bread wreaths until golden brown, about 35 minutes. Remove bread wreaths from oven and let cool.
If desired, decorate bread wreaths for Easter with dyed eggs to serve.