Stuffed Easter Wreath - cooking recipe

Ingredients

75 g butter or margarine
200 ml + 3 tbsp milk
42 g fresh yeast, crumbled
1 tbsp + 75g caster sugar
500 g plain flour
1 pinch salt
350 g rhubarb, thinly sliced
4 tbsp strawberry jam
40 g amarettini, crushed in a freezer bag
3 None eggs
2 tbsp pistachio nuts, finely chopped
2 tbsp lemon juice
250 g icing sugar

Preparation

Melt the butter in a pan, add 3/4 cup of milk and gently warm it. Mix the yeast, 1 tbsp of sugar and 1/2 cup of the milk mixture. Mix the flour, salt and 1/3 cup of sugar in a bowl and form a well in the middle. Pour the yeast and milk mixture into the well and mix it with some flour from edge of the bowl. Cover, and leave it to rest for 15 mins.
Mix the jam and rhubarb in a bowl and press the mixture through a sieve. Mix the dough with the remaining milk and 2 eggs and knead it. Cover the dough, and keep it in a warm place for about 30 mins. Roll out the dough on a floured work surface into a rectangle about 12 x 24 inches. Cut the dough in half lengthwise and sprinkle the 2 halves with the broken cookie pieces.
Spread the long sides of both loaves with the rhubarb mixture. Braid the 2 loaves into a cord and place it on a baking parchment-lined baking sheet, joining the 2 ends to make a wreath. Leave it to rest for another 15 mins.
Preheat the oven to 400\u00b0F. Separate the remaining egg and mix the yolk with 3 tbsp of milk. Brush the wreath with the mixture and bake it for 30-35 mins, covering it with foil after 20 mins. When it's done, leave it in the oven to cool.
Whisk the egg whites and lemon juice, add the powdered sugar and mix with an eggbeater to form a smooth paste. Distribute the icing on the cold wreath with a spoon. Sprinkle with pistachios and allow to dry before serving.