Spekulatius nut stud wreath

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl, make a depression in the middle and crumble the yeast. Heat the milk and add it together with 25 g sugar to the yeast. Mix it with some flour from the edge to a thick mash and let it rise covered in a warm place for about 15 minutes.

2. 2

   Melt 200 g butter, remove from heat, let it cool lukewarm.

3. 3

   Coarsely chop the almonds and nuts. Finely chop the candied lemon peel and candied orange peel in the universal chopper. Mix almonds, nuts, candied lemon peel and candied orange peel with rum and put aside covered.

4. 4

   Mix 50 g sugar, salt, speculoose-spice and vanillin sugar. Pour melted butter into the mixing bowl to make a yeast mixture. Knead with the dough hooks of the hand mixer to a smooth dough.

5. 5

   Let the sugar-spice mixture trickle into the dough at the edge of the bowl and knead it in. Cover and leave to rise in a warm place for about 1 hour.

6. 6

   Knead the almond mixture with well floured hands into the dough. Form the dough into a thick strand so that the strand fits into a greased springform pan with a tube bottom insert (26 cm Ø; approx. 2.8 litres capacity), place it in the pan.

7. 7

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Turn down the oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake for another 30-40 minutes.

8. 8

   If necessary, cover with foil during the last 15 minutes of the baking time.

9. 9

   Melt 100 g butter. Take the stollen out of the oven. Remove the ring and immediately brush the wreath with butter. Leave to cool on a cake rack for about 1 hour. Mix icing sugar and lemon juice. Remove the wreath from the mould, spread the icing on top and let it set for about 15 minutes.

Nutrition Facts

KCAL
420 kcal

CARBS
46 g

FATS
23 g

PROTEINS
6 g