Juicy wreath of yeast in Advent

Name: Juicy wreath of yeast in Advent
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 ml Milk; 1 cube (42 g) Yeast; 500 g + some flour; 1 package Vanillin sugar; 7-10 Tbsp Salt; 75 g Sugar; 75 g Butter; 1 Egg (Gr. M); 180 g Pistachio kernels; 100 g Almonds (without skin); 300 g Apple Jelly; baking paper; 100 g Marzipan paste; 1 TABLESPOON Icing sugar; 7-10 Tbsp a few drops of red food colouring

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 ml Milk
1 cube (42 g) Yeast
500 g + some flour
1 package Vanillin sugar
7-10 Tbsp Salt
75 g Sugar
75 g Butter
1 Egg (Gr. M)
180 g Pistachio kernels
100 g Almonds (without skin)
300 g Apple Jelly
baking paper
100 g Marzipan paste
1 TABLESPOON Icing sugar
7-10 Tbsp a few drops of red food colouring

Directions

1
For the wreath, warm 200 ml of milk lukewarm. Crumble yeast into it and dissolve while stirring. Put 500 g flour, vanilla sugar, 1 pinch of salt, sugar, soft butter and egg in a bowl. Add yeast milk.
2
Knead with the dough hooks of the mixer for approx. 5 minutes to a smooth yeast dough (if the dough is too firm, possibly knead in 3 tbsp. milk). Cover the dough and let it rise in a warm place for about 45 minutes until its volume has almost doubled.
3
Finely chop pistachios and almonds in the universal chopper or with a knife. Mix with 200 g jelly. Knead the dough briefly on a floured work surface. Roll out to a rectangle (approx. 35 x 65 cm).
4
Spread the jelly mixture on the dough. Roll up the dough from the long side. Roll onto a large sheet of baking paper so that the seam edge is at the bottom.
5
Cut the roll in half lengthwise, but do not cut through completely at one end (leave to stand for approx. 3 cm). Twist the strands of dough into a cord (see below) and lay them round to form a wreath. Press the ends together well.
6
Lift the wreath onto a baking tray using the baking paper.
7
Cover the wreath and leave to rise for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 25-30 minutes, covering with baking paper after approx. 15 minutes. Warm the rest of the jelly.
8
Remove the wreath from the oven and immediately spread the jelly on top. Let it cool down.
9
For the decoration, knead marzipan, 1 tablespoon icing sugar and food colouring. Form into small red balls (approx. 1⁄2 cm Ø). Place on the wreath with mint leaves as desired.