Crunchy raisin wreath

Name: Crunchy raisin wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 500 g Raisins; 1 package (100 g) Citation; 400 g Low-fat curd; 1/8 l milk, 100 ml oil; 1 Egg (Gr. M); 50 g Sugar; 2 packages Vanillin sugar; 500 g Flour; 1 package Baking Powder; 150 g chopped almonds; 7-10 Tbsp Flour; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Sugar crystals; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

500 g Raisins
1 package (100 g) Citation
400 g Low-fat curd
1/8 l milk, 100 ml oil
1 Egg (Gr. M)
50 g Sugar
2 packages Vanillin sugar
500 g Flour
1 package Baking Powder
150 g chopped almonds
7-10 Tbsp Flour
2 TABLESPOONS Apricot Jam
7-10 Tbsp Sugar crystals
baking paper

Directions

1
Wash the raisins, drain and pat dry. Chop the candied lemon peel a little finer. Line a baking tray with baking paper. Mix quark, milk, oil, egg, sugar and vanilla sugar. Mix flour and baking powder. Stir half of the flour mixture into the quark mixture, knead the rest into it with the dough hooks of the hand mixer. Knead in the raisins, almonds and candied lemon peel.
2
Halve the dough and form it into 2 rolls (each approx. 60 cm long) on a little flour. Braid" the rolls together to form a strand, place them on the baking tray to form a wreath and press the ends together. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Let the wreath cool down for about 10 minutes
3
Heat the jam and pass through a sieve. Coat the wreath with it and sprinkle with sugar crystals. Leave to cool completely