Raisin yeast wreath

Name: Raisin yeast wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 100 g Raisins; 100 g Almond slivers; 4 TABLESPOONS Rum; 200 ml Milk; 500 g Flour; 60 g Sugar; 1 pinch Salt; 1 cube (42 g) fresh yeast; 75 g soft butter or margarine; 2 Eggs (size M); 1 Egg Yolk; 2 TABLESPOONS Whipped cream; 300 g Marzipan raw mass; 175 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp green, red and yellow food colouring; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

100 g Raisins
100 g Almond slivers
4 TABLESPOONS Rum
200 ml Milk
500 g Flour
60 g Sugar
1 pinch Salt
1 cube (42 g) fresh yeast
75 g soft butter or margarine
2 Eggs (size M)
1 Egg Yolk
2 TABLESPOONS Whipped cream
300 g Marzipan raw mass
175 g Icing sugar
1-2 TABLESPOONS Lemon juice
2 TABLESPOONS Sugar crystals
7-10 Tbsp green, red and yellow food colouring
7-10 Tbsp Icing sugar
baking paper

Directions

1
Wash the raisins and drain well. Mix with 75 g almond slivers and sprinkle with rum. Cover and put aside. Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Press a depression in the middle. Crumble yeast into it, mix with some milk, dust with a little flour. Cover and leave to rise in a warm place for about 15 minutes.
2
Add fat, eggs and remaining milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. Knead in the raisin-almond mixture. Whisk egg yolk and cream. Divide the dough into thirds and form two parts into strands of about 60 cm each. Roll 200 g marzipan into a strand of the same length. Roll out the third piece of dough to a rectangle (approx. 15 x 60 cm). Spread the dough thinly with the egg yolk mixture. Place the marzipan strand on top and roll up. Weave all three strands into a plait and place them on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Spread the wreath with the remaining egg yolk mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let cool off. Roast 25 g almond slivers in a pan without fat until golden brown.
3
Place the marzipan strand on top and roll up. Weave all three strands into a plait and place them on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Spread the wreath with the remaining egg yolk mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let cool off. Roast 25 g almond slivers in a pan without fat until golden brown. Let cool off. Knead 100 g marzipan and 25 g icing sugar. Cut the marzipan into thirds and colour with food colouring green, pink and yellow. Roll out thinly on a work surface dusted with icing sugar and cut out various flowers. Mix 150 g icing sugar with lemon juice to a thin glaze. Spread the wreath with it. Sprinkle with sugar crystals and almond slivers and decorate with marzipan flowers. Let it dry
4
Let cool off. Knead 100 g marzipan and 25 g icing sugar. Cut the marzipan into thirds and colour with food colouring green, pink and yellow. Roll out thinly on a work surface dusted with icing sugar and cut out various flowers. Mix 150 g icing sugar with lemon juice to a thin glaze. Spread the wreath with it. Sprinkle with sugar crystals and almond slivers and decorate with marzipan flowers. Let it dry
5
waiting time approx. 2 hours