For the Baileys Easter wreath, mix Baileys and milk and heat slightly. Crumble the yeast and stir into the Baileys milk mixture with 1 tablespoon of flour. Let everything rise for 15 minutes. Melt fat and let cool.
Mix remaining flour, sugar and salt in a bowl. Add fat, egg and Germ Baileys milk to flour mixture. Knead everything into a smooth dough and let rise, covered, in a warm place for about 60 minutes.
Knead dough again and divide into 3 portions. Form 3 thin, long strands and braid them into a plait, fold into a wreath and join the ends of the dough. Place on a baking tray lined with baking paper.
Cover the wreath again and let it rise for about 15 minutes. Whisk the yolks and whipped cream, brush the Baileys Easter wreath with it and bake in a preheated oven (electric oven: 180°C, convection oven 160°C) for about 30-35 minutes.