Marzipan wreaths

Ingredients

Directions

1. 1

   Put 375 g flour, salt, 1 egg and sugar in a bowl, crumble yeast on top. Melt 50 g butter, add milk, pour into the bowl and knead everything into a smooth yeast dough. Cover and leave to rise at room temperature for 1-11/2 hours. Sieve the rest of the flour onto a work surface. Cut remaining butter into thin slices and knead with the flour. Roll out to a square (approx. 20x20 cm).

2. 2

   Knead the dough again and roll out to a square (approx. 30x30 cm) on a floured work surface. Put butter in the middle of the dough. Brush dough corners with a little water and beat over the butter to the middle. The butter must be completely covered by the dough. Dust the dough with a little flour and roll out to a rectangle (approx. 25x35 cm). Wrap the dough twice from the long side, wrap in foil and put in a cool place for about 20 minutes. Repeat this procedure (touring) twice. Cut the dough in half and roll each piece into a long rectangle (approx. 20x60 cm). Separate the remaining eggs. Mix egg white and marzipan. Place half of the marzipan lengthwise on one half of a strand of dough. Brush the edges of the dough with water, fold over the other half of the dough and press down.

3. 3

   Repeat this procedure (touring) twice. Cut the dough in half and roll each piece into a long rectangle (approx. 20x60 cm). Separate the remaining eggs. Mix egg white and marzipan. Place half of the marzipan lengthwise on one half of a strand of dough. Brush the edges of the dough with water, fold over the other half of the dough and press down. Place the strands of dough into two rings, press the ends together, make a circular cut in the middle with a knife and pull the edges of the cut slightly apart. Mix egg yolk and cream and brush the rings with it. Sprinkle with almonds and leave to rise covered for about 20 minutes. Bake one after the other on a baking tray lined with baking paper in a preheated oven (electric range: 200 °C/ gas: level 3) for about 25 minutes. Mix icing sugar and 3 tablespoons of water to a smooth glaze, brush the hot wreaths with it and let them cool down. Makes 2 wreaths of approx. 10 pieces each

4. 4

   Place the strands of dough into two rings, press the ends together, make a circular cut in the middle with a knife and pull the edges of the cut slightly apart. Mix egg yolk and cream and brush the rings with it. Sprinkle with almonds and leave to rise covered for about 20 minutes. Bake one after the other on a baking tray lined with baking paper in a preheated oven (electric range: 200 °C/ gas: level 3) for about 25 minutes. Mix icing sugar and 3 tablespoons of water to a smooth glaze, brush the hot wreaths with it and let them cool down. Makes 2 wreaths of approx. 10 pieces each

5. 5

   Dishes: Royal Copenhagen