Filled Easter wreath

Name: Filled Easter wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 300 g dried apricots; 60 g Pistachio kernels; 50 g Dark and milk chocolate; 4 TABLESPOONS Apricot liqueur; 75 g Butter or margarine; 1 cube (42 g) fresh yeast; 60 g Sugar; 500 g Flour; 1 pinch Salt; 2 Eggs (size M); 250 g Schmand; 1 Egg Yolk; 2 TABLESPOONS Milk; 50 g white couverture; 7-10 Tbsp Sugar eggs and mint; 7-10 Tbsp Flour; baking paper; 1 Disposable piping bag

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

300 g dried apricots
60 g Pistachio kernels
50 g Dark and milk chocolate
4 TABLESPOONS Apricot liqueur
75 g Butter or margarine
1 cube (42 g) fresh yeast
60 g Sugar
500 g Flour
1 pinch Salt
2 Eggs (size M)
250 g Schmand
1 Egg Yolk
2 TABLESPOONS Milk
50 g white couverture
7-10 Tbsp Sugar eggs and mint
7-10 Tbsp Flour
baking paper
1 Disposable piping bag

Directions

1
Dice the apricots finely. Chop pistachios and chocolate. Mix everything and sprinkle with liqueur. Cover and put aside. Melt the fat and let it cool down lukewarm. Mix yeast with 20 g sugar.
2
Put flour, 40 g sugar and salt in a bowl. Add eggs, sour cream, yeast and fat, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise for about 30 minutes. Roll out the dough on a lightly floured work surface in a rectangular shape (approx. 45 x 65 cm). Cut the rectangle lengthwise into three strips. Spread the apricot mixture on the three strips as a strand in the middle. Whisk the egg yolk and milk. Spread the free lying dough and roll up to 3 strands each. Weave the strands into a braid and lay them on a baking tray lined with baking paper to form a wreath. Cover and leave to rise for about 15 minutes. Coat the wreath with the remaining egg yolk mixture.
3
Whisk the egg yolk and milk. Spread the free lying dough and roll up to 3 strands each. Weave the strands into a braid and lay them on a baking tray lined with baking paper to form a wreath. Cover and leave to rise for about 15 minutes. Coat the wreath with the remaining egg yolk mixture. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let cool off. Chop the chocolate coating and melt carefully on a warm water bath. Put the chocolate coating into the piping bag. Decorate the wreath with chocolate coating, sugar eggs and mint. Leave to dry
4
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let cool off. Chop the chocolate coating and melt carefully on a warm water bath. Put the chocolate coating into the piping bag. Decorate the wreath with chocolate coating, sugar eggs and mint. Leave to dry