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Easter Wreath With Almonds And Sesame

Ingredients:
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600 g flour
40 g yeast
125 ml lukewarm milk
4 tbsp. oil
1/2 tsp. salt
1 lemon zest
90 g sugar
3 eggs
1/2 tsp. anise powder
1 tbsp. sesame seeds
1 cup almonds
30 g sugar

Coating:
1 egg yolk
1 tbsp. milk

Cooking:
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Dissolve yeast in the warm milk, add some sugar, and leave the dough until bubbles appear on its surface. Put the rest of the ingredients into a big bowl, pour the milk&yeast mixture in, and mix well till the dough is smooth (~10 min). Put the bowl in a warm place, and let it stay there till its volume at least doubles. At this point the dough requires intensive kneading. After that, let it rest for about 20 min.
Knead the dough again, separate it into 3 equal pieces and form them as long rolls. Make a braid out of them. Put the braid ends together and fix them, forming thus a wreath. Put the braid onto a greased cook pan and let rest for half an hour. Beat yolk and milk, and apply onto the wreath. Sprinkle with sesame seeds, sugar, and scatter with almonds. Place the baking sheet into the hot oven (~200 C), and bake for 25-30 min.