Baked Advent wreath from yeast dough
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp For the yeast dough
- 500 g Flour
- 40 g Sugar
- 1/2 TEASPOON Salt
- 7-10 Tbsp grated peel of 1
- 1/2 untreated lemon
- 1 egg (size M )
- 1/2 cube (20 g) fresh yeast
- 40 g Butter or margarine
- 200 ml Milk
- 7-10 Tbsp For the filling and garnish
- 100 g dried apricots
- 1 package (200 g ) Marzipan raw mass
- 1 Protein (size M)
- 1 package (250 g ) ready-to-bake poppy seed filling
- 7-10 Tbsp For brushing and
- 1 Egg Yolk
- 1 TEASPOON whipped cream or
- 7-10 Tbsp condensed milk
- 25 g Icing sugar
- 75 g Marzipan raw mass
- 7-10 Tbsp Icing sugar
- 2-3 TABLESPOONS Apricot Jam
- 1 (25 g) bag chopped
- 7-10 Tbsp Pistachios
Directions
- 1
Place the flour in a bowl, add sugar (except for a tablespoon), salt, lemon zest and egg. Crumble the yeast into a cup and mix with the remaining sugar until the yeast becomes liquid. Melt the fat and pour the cold milk into the fat. Add yeast and lukewarm milk-fat mixture to the flour and knead into a smooth yeast dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 15-20 minutes. Knead briefly and leave to rise for a further 15 minutes.
- 2
In the meantime, finely dice the apricots. Knead marzipan and egg white, then add the apricots to the marzipan mixture. Briefly knead the yeast dough, divide and form two rolls of approx. 80 cm length. Press flat with a cake roll (approx. 8 cm wide) and spread the poppy seed filling and marzipan filling in the middle of each strip. Turn the sides over and press them together well. Turn both rolls into a cord, lift it onto a baking tray lined with baking paper and form a wreath. Press the ends well together (if necessary, brush with water). Mix egg yolk and cream and coat the wreath well. Bake in the preheated oven (electric: 175-200 ° C/ gas: level 2-3) for about 25 minutes. Meanwhile sieve icing sugar and knead with marzipan. Roll out thinly on some icing sugar and cut out approx. 22 stars. Let the wreath cool down.
- 3
Mix egg yolk and cream and coat the wreath well. Bake in the preheated oven (electric: 175-200 ° C/ gas: level 2-3) for about 25 minutes. Meanwhile sieve icing sugar and knead with marzipan. Roll out thinly on some icing sugar and cut out approx. 22 stars. Let the wreath cool down. Warm up the apricot jam, pass it through a sieve and coat the wreath with it. Sprinkle with pistachios and decorate with the stars. Results in about 20 pieces
- 4
Preparation time approx. 1 1/2 hours
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