Almond marzipan wreath with rum pot fruits

Name: Almond marzipan wreath with rum pot fruits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 375 ml Milk; 750 g Flour; 1 1/2 cubes (42 g each) Yeast; 50 g Sugar; 100 g Butter or margarine; 100 g shelled, ground almonds; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 2 (375 g; excl. weight: 190 g) Glasses Rum pot; 2 packages (200 g each) Marzipan raw mass; 1 Egg; 1 TABLESPOON Whipped cream; 25 g flaked almonds; 25 g Icing sugar; 7-10 Tbsp red and yellow food colouring; 125 g Apricot Jam; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

375 ml Milk
750 g Flour
1 1/2 cubes (42 g each) Yeast
50 g Sugar
100 g Butter or margarine
100 g shelled, ground almonds
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
2 (375 g; excl. weight: 190 g) Glasses Rum pot
2 packages (200 g each) Marzipan raw mass
1 Egg
1 TABLESPOON Whipped cream
25 g flaked almonds
25 g Icing sugar
7-10 Tbsp red and yellow food colouring
125 g Apricot Jam
7-10 Tbsp Flour
baking paper

Directions

1
Heat 150 ml of milk. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 1 tablespoon of sugar and lukewarm milk and mix with some flour. Cover and leave to rise in a warm place for 10-15 minutes. Melt the fat, add the remaining cold milk and remove from the heat. Add remaining sugar, almonds, lemon peel, salt and milk mixture to the pre-dough. Knead everything into a smooth yeast dough.
2
Cover and let rise for about 30 minutes. Drain the rum pot and collect the liquid. Dice the fruits. Mix 350 g marzipan and 8-9 tablespoons of rum pot liquid. Fold in the fruit. Knead the yeast dough, roll out to a rectangle (approx. 70x24 cm) and divide lengthwise once. Spread marzipan mixture in the middle of each strip. Separate the egg and brush the edges with egg white. Roll up the strips from the long side and twist them into a strand. Form a wreath and press the ends together. Place on a baking tray lined with baking paper and leave to rise for another 15 minutes. Mix egg yolk and cream and spread the wreath with it. Bake in a preheated oven (electric: 200°C/ gas: level 3) for about 40 minutes. Cover at the end of the baking time if necessary.
3
Separate the egg and brush the edges with egg white. Roll up the strips from the long side and twist them into a strand. Form a wreath and press the ends together. Place on a baking tray lined with baking paper and leave to rise for another 15 minutes. Mix egg yolk and cream and spread the wreath with it. Bake in a preheated oven (electric: 200°C/ gas: level 3) for about 40 minutes. Cover at the end of the baking time if necessary. Roast the almonds. Knead icing sugar and remaining marzipan, divide the mixture and colour yellow and red with a few drops of food colouring. Roll out marzipan, cut out stars and moons. Warm up the jam, pass it through a sieve and spread it on the still warm wreath. Sprinkle with flaked almonds. Decorate the wreath with marzipan stars. Results in 28-30 slices
4
Roast the almonds. Knead icing sugar and remaining marzipan, divide the mixture and colour yellow and red with a few drops of food colouring. Roll out marzipan, cut out stars and moons. Warm up the jam, pass it through a sieve and spread it on the still warm wreath. Sprinkle with flaked almonds. Decorate the wreath with marzipan stars. Results in 28-30 slices
5
Glass bottle: Royal Copenhagen