Easter wreath with sugar crystals

Name: Easter wreath with sugar crystals
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 cube (42 g) Yeast; 50 g Sugar; 75 g Butter or margarine; 1/4 l milk + 1 tablespoon of milk; 500 g Flour; 100 g crushed almonds; 4 Eggs (size M); 1/2 TEASPOON Salt; 1 Egg Yolk; 2 TABLESPOONS Apricot Jam; 2-3 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Egg colour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 cube (42 g) Yeast
50 g Sugar
75 g Butter or margarine
1/4 l milk + 1 tablespoon of milk
500 g Flour
100 g crushed almonds
4 Eggs (size M)
1/2 TEASPOON Salt
1 Egg Yolk
2 TABLESPOONS Apricot Jam
2-3 TABLESPOONS Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Egg colour
baking paper

Directions

1
Mix yeast and 20 g sugar in a cup. Melt the fat and add 1/4 litre cold milk. Put flour, almonds, 1 egg, salt and 30 g sugar in a bowl. Add yeast and lukewarm fat-milk mixture and knead with the dough hooks of the hand mixer for about 3 minutes. Then continue kneading briefly on a lightly floured work surface and form into a ball. Return to the bowl, cover and leave to rise in a warm place for approx. 30 minutes.
2
In the meantime, boil 3 eggs according to the package instructions and colour them. Knead the dough again briefly and divide into three. Form into 3 strands (each approx. 60 cm long). Braid and lay them on a sheet of baking paper to form a wreath. Press the ends together and lift the wreath with the baking paper onto the baking tray. Leave in a warm place for about 20 minutes. Mix the egg yolk and 1 tbsp. milk. Spread the wreath with it and press the coloured eggs into the dough. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Cover after about 15 minutes.
3
Leave in a warm place for about 20 minutes. Mix the egg yolk and 1 tbsp. milk. Spread the wreath with it and press the coloured eggs into the dough. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Cover after about 15 minutes. Warm up the jam and pass through a sieve. Remove the wreath from the oven. Spread with the jam, sprinkle with sugar crystals and let cool. Store overnight in an airtight packaging. Shortly before serving, bake the wreath in the oven at 100 °C for about 10 minutes
4
Warm up the jam and pass through a sieve. Remove the wreath from the oven. Spread with the jam, sprinkle with sugar crystals and let cool. Store overnight in an airtight packaging. Shortly before serving, bake the wreath in the oven at 100 °C for about 10 minutes
5
waiting time approx. 1 1/2 hours