Easter wreath

Name: Easter wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 1/2 Glasses (720 ml each) Cherries; 250 ml + 3 tablespoons of milk; 500 g Flour; 60 g Sugar; 1 pinch Salt; 1 cube (42 g) Yeast; 75 g soft butter or margarine; 1 egg (size M); 2 TABLESPOONS Cherry Jam; 1 Egg yolk (size M); 100 g Almond slivers; 100 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 1/2 Glasses (720 ml each) Cherries
250 ml + 3 tablespoons of milk
500 g Flour
60 g Sugar
1 pinch Salt
1 cube (42 g) Yeast
75 g soft butter or margarine
1 egg (size M)
2 TABLESPOONS Cherry Jam
1 Egg yolk (size M)
100 g Almond slivers
100 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper

Directions

1
Drain the cherries in a sieve. Warm 250 ml milk lukewarm. Put flour, sugar and salt in a bowl. Make a depression in the middle. Mix yeast and 100 ml warm milk and put into the flour bowl. Mix the yeast milk and some flour from the rim, then cover with some flour and leave to rise in a warm place for about 15 minutes.
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. Cut the dough in half and roll out rectangularly (approx. 50 x 25 cm) on a floured work surface. Mix cherries and jam and put half of each on the lower long side of the rectangles. Mix the egg yolk and 3 tablespoons of milk and spread the edges with it. Roll up the dough sheets from the lower long side, rolling the cherries firmly into place. Wrap the strands into a cord and lay them on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Brush the wreath with egg yolk milk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Remove the wreath from the oven and let it cool down. Roast the almond slivers in the hot oven for a few minutes until golden brown.
3
Roll up the dough sheets from the lower long side, rolling the cherries firmly into place. Wrap the strands into a cord and lay them on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Brush the wreath with egg yolk milk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Remove the wreath from the oven and let it cool down. Roast the almond slivers in the hot oven for a few minutes until golden brown. Mix icing sugar and lemon juice and spread on the cold wreath. Sprinkle almond slivers on top
4
2 hours waiting time