Colourful fruit wreath

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the fat, add the milk and warm up lukewarm. Mix flour, dried yeast, sugar, salt and speculoos spice. Knead milk and fat with the dough hooks of the hand mixer. Work into a smooth dough with your hands. Cover and leave to rise in a warm place for about 30 minutes.

2. 2

   In the meantime chop dried fruit and hazelnuts finely. Mix 200 g fruit and 200 g nuts, sprinkle with rum and let stand for a while. If necessary, drain the fruit and nuts and knead them into the yeast dough. Roll the dough into a 50-60 cm long strand and form it into a wreath. Place on a baking tray lined with baking paper. Cut the wreath slightly in the middle of the surface with a knife and let it rise again for about 20 minutes. Bake the fruit wreath in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes. Let the wreath cool down a little. Mix icing sugar and lemon juice and spread over the fruit wreath.

3. 3

   Cut the wreath slightly in the middle of the surface with a knife and let it rise again for about 20 minutes. Bake the fruit wreath in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes. Let the wreath cool down a little. Mix icing sugar and lemon juice and spread over the fruit wreath. Sprinkle with remaining fruit and hazelnuts and let the lemon icing dry. Results in approx. 24 slices