Fruit wreath with apricot-plum filling
easy
120 mins
120 mins
Ingredients
- 375 g Flour
- 50 g Butter or margarine
- 1 egg (size M)
- 50 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 30 g fresh yeast
- 1/8 l Milk
- 200 g dried apricots and plums
- 2 large apples
- 150 g Hazelnut kernels
- 4 TABLESPOONS Rum
- 50 g Icing sugar
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Grease
Directions
- 1
Put flour, soft fat, egg, sugar, vanillin sugar and salt in a mixing bowl. Crumble the yeast on top, warm the milk, pour in and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes.
- 2
In the meantime, finely dice the apricots and plums. Wash apples, quarter them, remove seeds and cut into fine cubes. Finely chop the nuts. Pour rum over everything and mix. Roll out the yeast dough on a floured work surface to a long rectangle (approx. 60 x 24 cm).
- 3
Spread the filling over it. Roll up from the long side and place on a greased baking tray to form a ring. Cut the ring not all the way round to the middle. Pull the slices apart a little, removing 3 slices if necessary, and place them on the baking tray.
- 4
Cover the fruit wreath again and let it rise for 15-20 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 50-60 minutes. Remove and let cool on a cake rack.
- 5
Mix icing sugar and lemon juice and decorate the wreath with it. Results in approx. 24 slices.
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