Easter Apricot Wreath

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Press a depression in the middle. Mix yeast and 5 tablespoons of lukewarm milk. Pour yeast milk into the flour bowl, mix with some flour from the rim and dust with a little flour. Cover and leave to rise in a warm place for about 15 minutes.

2. 2

   Add fat, egg and remaining milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. Drain the apricots. Cut 4 halves in half horizontally and leave 4-6 small flowers. Cut sections and remaining halves into small cubes. Roll out the dough on a floured work surface in a rectangle (approx. 50 x 30 cm) and cut lengthwise into 3 strips. Spread apricot cubes and pistachios on the long side of each strip and roll up. Weave the strands together. Grease a springform pan (26 cm Ø) and a bowl or cup (8-10 cm Ø). Place the bowl or cup in the middle of the form and wrap the wreath around it. Cover and leave to rise for another 15-20 minutes and brush with cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes.

3. 3

   Spread apricot cubes and pistachios on the long side of each strip and roll up. Weave the strands together. Grease a springform pan (26 cm Ø) and a bowl or cup (8-10 cm Ø). Place the bowl or cup in the middle of the form and wrap the wreath around it. Cover and leave to rise for another 15-20 minutes and brush with cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Let the wreath cool down on a cake rack. Before serving, decorate with apricot blossoms and lemon balm

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
30 g

FATS
6 g

PROTEINS
5 g