To begin, make the dough.

Pour the lukewarm milk into a bowl, crumble the yeast into it and add the sugar. Let the yeast mixture rest for about 5 minutes. Add the flour, salt and eggs to the yeast mixture and knead the dough with a dough hook for about 5 minutes. Gradually add the butter. Cover the bowl with a damp kitchen towel and leave to rise in a warm place for about an hour.

During this time, heat the Monolith indirectly to about 180 degrees. Chop the mountain cheese and the chives.

After an hour, roll out the dough thinly on a floured work surface. Then spread the dough evenly with the cream cheese. Spread the cheese, chives, salt and pepper and divide lengthwise into three equal parts. Roll up lengthwise and then braid the three pieces together to form a wreath.

It is best to place the wreath directly on the pizza stone and then whisk the egg yolk with the milk and carefully brush the wreath, spread the sesame seeds evenly and bake everything indirectly at 180 degrees for a good 40 minutes.

The hearty Easter wreath is ready!