Filled Easter wreath
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1 cube (42 g) fresh yeast
- 2 TABLESPOONS Sugar
- 2 Eggs (size M)
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 1/4 l tepid milk
- 50 g Raisins
- 7-10 Tbsp Salt
- 50 g Butter or margarine
- 100 g Marzipan raw mass
- 100 g chopped hazelnuts
- 2 TABLESPOONS condensed milk
- 50 g Apricot Jam
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Put flour, crumbled yeast, sugar, 1 egg, lemon peel, milk, raisins, salt and soft fat in a bowl and knead the ingredients into a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.
- 2
Cut the marzipan into small pieces. Separate the remaining egg. Mix egg white, marzipan, nuts, 1 tablespoon of condensed milk and lemon juice. Knead the yeast dough again well and roll out on a floured work surface to a rectangle of approx. 40x30 cm.
- 3
Divide the rectangle lengthwise into 3 strips of equal width. Spread the marzipan mixture over the middle of the strips and roll up the strips. Weave the 3 strands into a plait. Place them as a wreath on a baking tray lined with baking paper.
- 4
Cover and leave to rise for a further 20 minutes. Whisk the egg yolk and the remaining condensed milk. Coat the wreath with the mixture and bake in a preheated oven (electric: 175°C/ gas: level 2) for 40-45 minutes, covering the last 15 minutes if necessary so that it does not get too dark.
- 5
Warm the jam, pass it through a sieve and coat the hot wreath with it. Let the Easter wreath cool down and serve. Makes about 16 pieces.
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