Fruit wreath
easy
120 mins
120 mins
Ingredients
- 1 cube (42 g) Yeast
- 1 (1000g) Baking mix crusty bread
- 1 TEASPOON Coriander
- 100 g dried apricots
- 100 g dried pears
- 100 g dried plums
- 2 inlaid in tubers
- 2 TABLESPOONS Mirabelle plum brandy
- 2 TABLESPOONS Apricot Jam
- 40 g Sugar crystals
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Dissolve yeast in 700 ml of lukewarm water. Stir in the baking mix and 1/2 teaspoon coriander and work into a smooth dough with the dough hooks of the hand mixer for 2-3 minutes.
- 2
Cover and leave to rise in a warm place for about 30 minutes. Coarsely chop dried fruit and ginger tubers. Sprinkle with mirabelle plum brandy and season with the remaining coriander. Knead the bread dough again and roll out into a 50x30 cm rectangle on a lightly floured work surface.
- 3
Mix the apricot jam and coat the dough with it. Spread the fruit mixture evenly on top. Roll up from the long side. Place in a greased springform pan (28 cm Ø) with a tube bottom insert.
- 4
Squeeze the dough. Cut the dough all around with a knife. Let it rise again in a warm place for 30 minutes. Then bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes.
- 5
Sprinkle with sugar crystals. Add butter as desired. Makes about 20 pieces.
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