French fruit wreath
easy
60 mins
60 mins
Ingredients
- 200 g dried apple rings
- 200 g dried. semi-soft apricots
- 100 g + 2 tablespoons dried cranberries
- 5-6 Tbsp Pine nuts
- 6 TABLESPOONS Pistachio kernels
- 200 ml Muscat de Noël or port wine (French dessert wine)
- 100 ml Milk
- 50 g liquid honey
- 1 cube (42 g) fr. yeast
- 400 g Flour
- 100 g Marzipan raw mass
- 200 g soft + 150 g + some butter
- 1 heaped Tsp Stollen-spice
- 7-10 Tbsp Salt
- 100 g Icing sugar
Directions
- 1
Dice apples and apricots. Mix with 100 g cranberries, pine nuts, 5 tbsp. pistachios and wine. Cover and leave to soak overnight
- 2
Warm milk and honey lukewarm. Crumble yeast into it and dissolve it. Knead everything with 200 g flour to make a pre-dough. Cover and leave to rise in a warm place for about 20 minutes. Coarsely grate the marzipan. Mix with 200 g butter, spice and 1 pinch of salt until creamy. Stir in 200 g flour. Add the pre-dough and knead until smooth. Drain the fruit and knead in. Cover and leave to rise for about 30 minutes
- 3
Grease the springform pan with tube sheet (26 cm Ø). Roll the dough on some flour to a strand (approx. 46 cm). Put it into the tin, press it down and cut a zigzag pattern at the top. Cover and let rise for about 1 hour.
- 4
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Turn down the oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2), continue baking for approx. 50 minutes (cover after 30 minutes). Melt 150 g butter. Spread half of the butter on the hot wreath and dust with half of the icing sugar. Repeat the process. Leave to rest overnight. Sprinkle with cranberries and pistachios
Nutrition Facts
380 kcal
39 g
21 g
5 g
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