Chocolate yeast wreath

Name: Chocolate yeast wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 200 ml Milk; 1 cube (42 g) Yeast; 75 g Sugar; 500 g Flour; 1 Egg (size); 1 package Vanillin sugar; 1 pinch Salt; 75 g Butter or margarine; 150 g Marzipan raw mass; 150 g firm nut nougat mass; 75 g Almond slivers; 1 Egg yolk (size M); 1-2 TEASPOONS Whipped cream; 1-2 TABLESPOONS Sugar crystals; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

200 ml Milk
1 cube (42 g) Yeast
75 g Sugar
500 g Flour
1 Egg (size)
1 package Vanillin sugar
1 pinch Salt
75 g Butter or margarine
150 g Marzipan raw mass
150 g firm nut nougat mass
75 g Almond slivers
1 Egg yolk (size M)
1-2 TEASPOONS Whipped cream
1-2 TABLESPOONS Sugar crystals
7-10 Tbsp Fat and flour

Directions

1
Warm the milk lukewarm. Crumble the yeast in a small bowl and sprinkle with 25 g sugar. Put flour, egg, vanillin sugar, 50 g sugar, salt and fat in flakes in a mixing bowl. Add milk. Mix the yeast and sugar mixture with a fork so that the yeast dissolves. Add to the mixing bowl and knead everything into a smooth dough using the dough hooks of the hand mixer.
2
Cover and leave to rise in a warm place for about 40 minutes. Dice the marzipan. Cut the nougat into strips. Then knead the dough again, cut into three. Knead 50 g almonds under one third. Form into a roll (approx. 50 cm length). Form the remaining two thirds into a long roll (approx. 50 cm) each, press flat. Spread the marzipan over the middle of a roll. Cover the other roll with nougat. Press the dough together at the top of each roll so that you get rolls again. Weave the dough rolls into a plait and put them into a greased, flour-spread springform pan with a tube bottom insert (26 cm Ø).
3
Form into a roll (approx. 50 cm length). Form the remaining two thirds into a long roll (approx. 50 cm) each, press flat. Spread the marzipan over the middle of a roll. Cover the other roll with nougat. Press the dough together at the top of each roll so that you get rolls again. Weave the dough rolls into a plait and put them into a greased, flour-spread springform pan with a tube bottom insert (26 cm Ø). Leave to rise again for another 45 minutes in a warm place. Whisk egg yolk and cream. Spread the plait with egg yolk, sprinkle with granulated sugar and 25 g almonds and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Remove from the oven, allow to cool slightly in the mould, remove from the mould and allow to cool. Tastes best fresh
4
Leave to rise again for another 45 minutes in a warm place. Whisk egg yolk and cream. Spread the plait with egg yolk, sprinkle with granulated sugar and 25 g almonds and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Remove from the oven, allow to cool slightly in the mould, remove from the mould and allow to cool. Tastes best fresh
5
1 1/2 hours waiting time