Brioche wreath with marzipan

Name: Brioche wreath with marzipan
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 200 g Marzipan raw mass; 150 ml Milk; 1 cube (42 g) Yeast; 500 g Flour; 1 pinch Salt; 2 TABLESPOONS Sugar; 7-10 Tbsp grated peel of 1 untreated orange; 25 g soft butter; 2 Eggs (size M); 1 Egg yolk (size M); 1 TABLESPOON Whipped cream; 1-2 TABLESPOONS flaked almonds; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

200 g Marzipan raw mass
150 ml Milk
1 cube (42 g) Yeast
500 g Flour
1 pinch Salt
2 TABLESPOONS Sugar
7-10 Tbsp grated peel of 1 untreated orange
25 g soft butter
2 Eggs (size M)
1 Egg yolk (size M)
1 TABLESPOON Whipped cream
1-2 TABLESPOONS flaked almonds
baking paper

Directions

1
Roughly grate the marzipan. Warm the milk lukewarm. Dissolve yeast in it. Mix flour, marzipan, salt, sugar and orange peel, press in a depression. Add yeast milk and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes
2
Melt the butter. Add eggs and butter to the pre-dough, knead until smooth. Leave to rise for about 45 minutes
3
Knead the yeast dough again and form 3 strands (each approx. 50 cm). Weave a braid on baking paper, pressing the ends together. Pull it onto a baking tray with the baking paper. Let it rise again for about 15 minutes
4
Whisk the egg yolk and cream, spread on the wreath. Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes
5
waiting time approx. 1 1/4 hours