Plum yeast wreath
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
- 1 kg Plums
- 100 g ground hazelnuts
- 75 g Sugar
- 2 TABLESPOONS Plum jam
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 TEASPOONS Cinnamon
- 1 knife tip ground cloves
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and breadcrumbs
- 1 Egg Yolk
- 1 TEASPOON Whipped cream
- 2 TABLESPOONS Cherry Jam
- 50 g Icing sugar
- 1 TABLESPOON Lemon juice
- 1-2 TABLESPOONS crushed pistachio kernels
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 in a warm place and let it rise for at least 30 minutes.
- 2
Wash the plums, dab dry, halve and stone them. Cut halves into cubes. Mix 50 g hazelnuts, sugar, plum jam, lemon peel, cinnamon and clove powder into the plums. Roll out the yeast dough on a floured work surface to a long rectangle of 60 x 24 cm.
- 3
Sprinkle with remaining hazelnuts and spread the plum filling on top. Roll up from the long side and place in a greased springform pan with breadcrumbs and a wreath insert (26 cm Ø).
- 4
Cut the wreath in serrated form with a sharp knife. Cover and leave to rise in a warm place for 15-20 minutes. Mix egg yolk and cream and spread the wreath with it. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 50-60 minutes (cover halfway through the baking time).
- 5
Let the wreath cool down in the mould. Warm the jam, pass it through a sieve and coat the surface of the wreath with it. Stir icing sugar and lemon juice until smooth. Spread over the jam and sprinkle with chopped pistachios.
- 6
Whipped cream tastes good with it. Makes about 20 pieces.
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