Yeast Advent wreath

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt butter, remove from heat and add 200 ml milk. Crumble the yeast, stir with 1 tablespoon of sugar until liquid. Put flour, vanillin sugar, salt, 60 g sugar and egg into a mixing bowl. Add touched yeast. Knead with the dough hooks of the hand mixer to a smooth dough, adding the milk mixture. If the dough is still too firm, knead in 2-3 tablespoons of milk. Cover and leave to rise in a warm place for 45-60 minutes until the dough volume has doubled.

2. 2

   In the meantime, coarsely grind the pistachios and almonds in the universal chopper. Stir 200 g jelly until smooth. Mix with the pistachio-almond mixture. Knead the yeast dough on a floured work surface again with your hands. Then roll out into a rectangle (approx. 35 x 65 cm) on a floured work surface

3. 3

   Place the jelly and pistachio mixture on top and spread it evenly with your hands. Roll up the dough from the long side. The seam edge should be at the bottom. Cut the roll lengthwise. Twist both strands of dough into a cord. Lift onto a baking tray lined with baking paper and lay the dough cord in a wreath. Press the ends well together

4. 4

   Let it go again in a warm place for about 20 minutes. Then bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes. After half the baking time cover the wreath with aluminium foil. Heat up 100 g jelly. Remove the wreath from the oven and spread the jelly immediately. Let it cool down on a cake rack

5. 5

   Knead marzipan, 1 tablespoon icing sugar and food colouring. Form balls of different sizes from the marzipan mixture. Decorate the wreath with balls and mint leaves as desired. Dust with 1 tablespoon icing sugar

6. 6

   waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
290 kcal

CARBS
36 g

FATS
13 g

PROTEINS
6 g