For the dough dissolve the yeast (leaven) in 100 ml of warm milk, add 1 tbsp. a spoonful of sugar, 150 g flour and knead a soft dough. leave in a warm place to rise for 1 hour (in the case of ferment for 4-6 hours).

The risen dough.

Combine yolks, eggs, soft butter, sugar. I use cane sugar Mistral.

Carefully blend with a mixer or blender.

To the dough add the egg mixture, remaining milk, vanilla sugar, salt and flour. Very well kneaded dough (in my HP with imitation of hand kneading, I kneaded 30 minutes). If yeast dough, then after kneading leave it in a warm place for an hour to rise, then add peel, raisins and nuts and stir. In fermenting dough nuts and dried fruits right at the batch (after batch). Additional lift test are required.

From this quantity of dough you can make one very large or 2 medium wreath. I did 2 of bread.

Weave the braid.

Combine it in a wreath. So that when proofing and baking to keep the inner ring, I wrapped the braid around the banks. With it and baked. Damp proofing in a warm place 45-60 minutes for yeast and 2-3 hours for the starter dough. Bake 1 hour in preheated oven at 190-200C can with steam the first 15 minutes.