To be able to serve a still oven warm wreath, I decided to go for another overnight recipe. And so I used only a bit butter in the dough while the bigger part of the fat stems fro m the cream. Instead of binding water in a hot soaker or water roux, I opted for using yoghurt in order to make the bread baking more relaxed. And I used a pâte fermentée as a preferment, so I could prepare it already three days in advance, if needed. This helps to relax the busy Easter schedule, too.
And so I only had to prepare the dough and form it after 90 minutes fermenting time on saturday evening. The wreath proofed over night and on Easter Sunday all I had to do is placing the dough in the oven. Perfect for a relaxed sunday!