Combine and mix the ingredients for the sponge. Leave in a warm place for the yeast to activate: the sponge should rise and get bubbly - this takes 10 to 30 minutes.

Put the remaining dry ingredients for the dough in a bowl, add the egg white and melted margarine, and pour in the fermented sponge. Knead the dough, adding more flour if needed.

Leave the dough in a warm place for 2-2.5 hours. Because of the high sugar and fat content it rises slowly, but it should triple in size.

Punch down the risen dough, gather it into a rectangular sheet, and cut into pieces. Roll each piece out very thin and arrange candied fruit on top.

Roll the sheet up into a log and cut it lengthwise.

Braid the strands and twist into a wreath, pinching the edges together. Arrange the buns on a parchment-lined baking sheet, brush with beaten egg yolk, and let rest for 20 minutes while the oven heats to 200°C.

Bake for 20-25 minutes at 200°C - until golden and fragrant.

Let the finished wreaths cool. Enjoy! Happy Easter!