Cinnamon and sugar wreath with marzipan

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put flour, 50 g sugar, salt, 50 g soft butter and egg into a mixing bowl. Warm milk lukewarm, dissolve yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes

2. 2

   Mix cinnamon, 50 g sugar and vanillin sugar. Coarsely grate the marzipan. Lightly whisk the egg white with a fork, add to the marzipan and fold in loosely with the fork. Melt 60 g butter and let it cool down a little

3. 3

   Place the yeast dough on a floured work surface, knead briefly and roll out into a long rectangle (approx. 35 x 60-65 cm). Spread the dough plate with 2/3 of the lukewarm butter. Spread the marzipan on top, leaving a strip of approx. 2 cm wide all around, and press the marzipan lightly down. Sprinkle with the cinnamon and sugar mixture. Roll up the dough from one long side and lift it onto a large sheet of baking paper

4. 4

   Cut the roll lengthwise, not cutting completely at one end and twist both strands of dough into a cord. Lay the dough cord to form a wreath, press the ends together well and lift them onto a baking tray with the baking paper. Brush the wreath with the remaining butter and let it rise in a warm place for about 20 minutes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 25-30 minutes. Cover with aluminium foil after about 20 minutes. Lift the finished wreath with the baking paper onto a cake rack and let it cool down

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
24 g

FATS
8 g

PROTEINS
4 g