Filled Easter wreath

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the fat. Add 200 ml milk and warm it up lukewarm. Mix yeast, 1 tablespoon sugar and 100 ml of the milk mixture. Mix flour, salt and 75 g sugar in a bowl and press a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes. Wash and clean the rhubarb and cut into fine slices. Mix rhubarb with jam and let it soak through. Put Amarettini in a freezer bag and crumble finely with a cake roll

2. 2

   Add the remaining milk and 2 eggs and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Roll out the dough on a floured work surface to a rectangle (approx. 30 x 70 cm)

3. 3

   Cut the dough in half lengthwise and sprinkle with Amarettinibrösel. Pour the rhubarb into a sieve and drain. Halve the filling and spread on each strip of dough on one long side. Roll up the filling. Separate 1 egg, mix egg yolk and 3 tbsp. milk

4. 4

   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. Coat 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. Cover if necessary after approx. 20 minutes. Remove the wreath from the oven and let it cool down

5. 5

   Finely chop the pistachios. Whisk egg white and lemon juice. Add icing sugar and mix with the whisk of the hand mixer to a smooth glaze. Spread the icing with a tablespoon on the cold wreath, sprinkle with pistachios and let it dry

6. 6

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
250 kcal

CARBS
44 g

FATS
6 g

PROTEINS
5 g