Easter wreath

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dice the apricots finely, mix with pistachios and drizzle with orange juice. Cover and set aside. Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Make a depression in the middle. Crumble yeast into it, mix with some milk, dust with a little flour.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes. Add fat, 1 egg and the 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. Knead in the apricot mixture, except for 2 tablespoons. Divide the dough into thirds and form into strands of approx. 60 cm each. Weave all three strands into a plait and fold them into a wreath on a baking tray lined with baking paper. Let it rise again for another 15 minutes. Separate 1 egg. Whisk egg yolk and cream. Brush the wreath with the egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.

3. 3

   Weave all three strands into a plait and fold them into a wreath on a baking tray lined with baking paper. Let it rise again for another 15 minutes. Separate 1 egg. Whisk egg yolk and cream. Brush the wreath with the egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let it cool down. Mix icing sugar with egg white to a thin glaze. Spread in splotches on the wreath. Sprinkle with remaining apricot-pistachio mixture. Leave to dry

4. 4

   Let it cool down. Mix icing sugar with egg white to a thin glaze. Spread in splotches on the wreath. Sprinkle with remaining apricot-pistachio mixture. Leave to dry

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
44 g

FATS
7 g

PROTEINS
5 g