Almond leavened wreath

Name: Almond leavened wreath
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 ml Milk; 500 g Flour; 60 g Sugar; 1 pinch Salt; 1 cube (42 g) Yeast; 150 g Raisins; 2 TABLESPOONS Rum; 200 g Almond slivers; 75 g soft butter or margarine; 2 Eggs (size M); 200 g Marzipan raw mass; 1 Egg yolk (size M); 2 TABLESPOONS Whipped cream; 175 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 15 Sugar eggs; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 ml Milk
500 g Flour
60 g Sugar
1 pinch Salt
1 cube (42 g) Yeast
150 g Raisins
2 TABLESPOONS Rum
200 g Almond slivers
75 g soft butter or margarine
2 Eggs (size M)
200 g Marzipan raw mass
1 Egg yolk (size M)
2 TABLESPOONS Whipped cream
175 g Icing sugar
1-2 TABLESPOONS Lemon juice
15 Sugar eggs
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Warm 100 ml of milk lukewarm. Put flour, sugar and salt in a bowl. Press a depression in the middle. Crumble yeast into the milk, dissolve and pour into the flour bowl. Dust with a little flour from the edge. Cover and leave to rise in a warm place for about 15 minutes.
2
Rinse raisins, dab dry and sprinkle with rum. Roast almond slivers on a baking tray in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 3 minutes and chop 150 g roughly. Add fat, eggs and 100 ml milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. Cut the marzipan into cubes. Knead in rum raisins, 150 g almond slivers and marzipan. Divide the dough into thirds and form into strands of about 60 cm each. Weave the strands into a braid and lay them on a baking tray lined with baking paper to form a wreath. Cover the inside and outside of the wreath with aluminium foil and let it rise for another 15 minutes. Whisk the egg yolk and cream, brush the wreath with it and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Cover with aluminium foil if necessary.
3
Knead in rum raisins, 150 g almond slivers and marzipan. Divide the dough into thirds and form into strands of about 60 cm each. Weave the strands into a braid and lay them on a baking tray lined with baking paper to form a wreath. Cover the inside and outside of the wreath with aluminium foil and let it rise for another 15 minutes. Whisk the egg yolk and cream, brush the wreath with it and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Cover with aluminium foil if necessary. Let the wreath cool down on a cake rack. Mix icing sugar with lemon juice to a thin icing. Spread the wreath with it. Sprinkle with almond slivers and decorate with sugar eggs. Let the icing dry
4
Let the wreath cool down on a cake rack. Mix icing sugar with lemon juice to a thin icing. Spread the wreath with it. Sprinkle with almond slivers and decorate with sugar eggs. Let the icing dry
5
1 3/4 hours waiting time