Easter wreath with raspberry and pistachio filling

preparation

1. Sift the flour into a mixing bowl, make a well in the centre. Heat the milk to lukewarm, dissolve the yeast and 1 teaspoon of sugar in it and pour into the well. Cover and let rise for 15 minutes in a warm, draft-free place.
2. Add the remaining sugar, vanilla sugar, a pinch of salt, butter and eggs. Work with the dough hook of the hand mixer until the dough comes off the edge of the bowl, is shiny and bubbles. Dust the ball of dough with a little flour and let it rise, covered, for 45 minutes until the dough has doubled in volume.
3. Meanwhile, for the filling, chop the pistachios in a food processor. Cream the butter and sugar in a bowl and stir in the pistachios. If necessary, rinse the berries carefully and pat dry.
4. Preheat the oven to 180 oC, cover a tray with baking paper. Divide the yeast dough into four portions and roll out each portion on a floured work surface into a rectangle of approx. 18 x 28 cm. Spread a quarter each of the pistachio butter and the berries on top. Roll up tightly from the long side and cut in half lengthways with a knife. Intertwine the strands of dough into cords, form them into wreaths, loop the ends under and press tight. Place the wreaths a little apart on the tray and let rise for 15 minutes.
5. Mix the egg yolk and milk and brush the yeast wreaths with it. Put the tray in the oven and bake the yeast pies for 25-30 minutes until the surface is nicely browned. Take out and let cool.