Filled sun-yeast wreath with pudding cream and apricots

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Stir yeast and 25 g sugar until the yeast becomes liquid. Put flour, salt, egg and 25 g sugar in a bowl. Melt 40 g fat and add 200 ml cold milk. Pour lukewarm fat-milk mixture to the flour, add yeast and knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. Bring 550 ml milk to the boil in a saucepan.

2. 2

   Stir pudding powder, 50 ml milk and 4 tbsp. sugar until smooth. Remove milk from the heat and stir in the pudding powder. Bring to the boil again and simmer for about 1 minute while stirring. Pour the pudding into a bowl and let it cool down. Dice the apricots. Knead the yeast dough again briefly and roll out into a rectangle (approx. 40 x 20 cm) on floured baking paper, on a damp tea towel. Spread the pudding and apricots on top, leaving a 2-3 cm wide edge on the sides. Roll up from the long side. Press the edge of the dough well. Use a sharp knife to cut 1/3 of the sides of the roll at regular intervals. Form a wreath with the cut side facing outwards, but do not press the ends together.

3. 3

   Spread the pudding and apricots on top, leaving a 2-3 cm wide edge on the sides. Roll up from the long side. Press the edge of the dough well. Use a sharp knife to cut 1/3 of the sides of the roll at regular intervals. Form a wreath with the cut side facing outwards, but do not press the ends together. Place on the baking tray with the help of the baking paper. If necessary, enlarge the centre of the wreath and press the ends together. Cover and leave to rise again for about 20 minutes. Melt 50 g fat. Brush the yeast wreath with the dough and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes (test with sticks). Brush with a little fat in between. Remove the wreath, let it cool down on a cake rack and dust with icing sugar

4. 4

   If necessary, enlarge the centre of the wreath and press the ends together. Cover and leave to rise again for about 20 minutes. Melt 50 g fat. Brush the yeast wreath with the dough and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes (test with sticks). Brush with a little fat in between. Remove the wreath, let it cool down on a cake rack and dust with icing sugar

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
220 kcal

CARBS
35 g

FATS
6 g

PROTEINS
5 g