1) Mix the dried yeast with a little bit of lukewarm milk and one tsp of sugar in a small bowl. Set aside and leave the yeast to activate for 15 minutes.

2) Place flour and salt into a large bowl, mix and make a well in the centre. Pour in the yeast-milk mixture. Add the rest of the sugar and milk, vanilla sugar or vanilla bean paste, melted butter, an egg, lemon zest and some raisins and chopped almonds (optional). Mix everything with a wooden spoon. 

3) Tip the mixture onto a flat surface and knead until you get a nice smooth ball of dough. Put the dough back into the bowl, cover and leave it to rise in a warm place for one hour or until the dough doubles in size. 

4) Tip the proofed dough onto a floured surface, divide it into three equal parts and roll out each part into a thick long log. Plait a simple braid. Stick the ends of the braid together and shape it into a circle. 

5) Place the prepared wreath onto a baking sheet/tray lined with parchment paper, cover and let it rise for a further 10 minutes. 

6) Brush with egg wash and sprinkle with some almonds for extra crunch. Shaved almonds would work better here.

7) Bake the wreath in the preheated oven at 170C/150C fan for about 40 minutes.

8) Remove the wreath from the oven and let it cool slightly. 

9) Sprinkle with some icing sugar, cut into smaller portions and serve. Enjoy!