Traditional Easter Ring

In a bowl, place the flour and make a well in the center. Add the honey, crumbled fresh yeast, and gradually add the water while mixing until you form a dough.

Cover the dough and let it rise in a warm place until it doubles in size.

In a large bowl, place the softened butter and add the sugar, salt, and powdered milk.

Dissolve the fresh yeast in two tablespoons of warm water and add it to the mixture. Knead for about five minutes.

Add the risen starter dough to the mixture and knead again until all the ingredients are well incorporated and the dough is smooth and homogeneous.

Let the dough rest for about 15 minutes. Then divide it into two equal portions of 500 grams each. Let these two portions rest for another 15 minutes.

Take each portion and shape them into rings. Place them on a greased and floured baking sheet. Place a greased and floured circular cutter in the center of each ring to maintain their shape during rising and baking.

Let the rings rise until they double in size.

In a saucepan, combine half of the sugar with the milk and heat over low heat until it boils. Remove from heat and let it rest for 10 minutes.

In a bowl, mix the remaining sugar with the cornstarch and eggs. Gradually add the hot milk mixture while stirring.

Cook the mixture over low heat until it thickens. Remove from heat and let it cool completely.

Brush the risen rings with beaten egg yolk.

Decorate with the cooled pastry cream using a piping bag fitted with a star tip.

If desired, add candied figs, cherries, and sugar for decoration.

Bake the rings in a preheated oven at 170°C (340°F) for about 35 minutes or until fully cooked.