Easter brioche cake

Continue to knead until you have a smooth, fluffy ball of dough.
Transfer the ball of milk dough to a lightly floured work surface and divide it into 7 pieces of 130 g each.
With floured hands, flatten each piece and place a slice of cooked ham and a small piece of cheese in the center.
Close the piece of dough by pinching the ends with your fingers.
With your hands, give a round shape, thus forming a small stuffed milk bun.
Do the same with all the other pieces of dough and you will get 7 milk buns stuffed with ham and cheese.
Oil a crown-shaped cake mold and place the resulting buns in it
Brush the surface with a mixture of egg yolk and milk.
Bake the rustic Easter wreath in a preheated oven in static mode at 180°C for approximately 30 minutes.
If you notice that the surface is starting to brown quickly, cover it with a sheet of baking paper and continue cooking.
Remove the cake from the oven and let it cool slightly before unmolding it.