Yeast and nut wreath

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Pour the flour into a bowl and press the centre of a depression. Warm the milk lukewarm. Stir half of the milk and yeast until smooth. Pour the yeast milk into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Separate 1 egg. Melt the fat. Add sugar, 1 egg, egg yolk, salt, remaining warm milk and fat to the yeast dough. First work into a smooth dough with the dough hooks of the hand mixer, then with your hands. Cover the dough and let it rise again for about 45 minutes

2. 2

   Chop the pistachios and cranberries finely. Mix nuts, brown sugar, 2 eggs, egg white, pistachios, cranberries and 5 tablespoons of water well. Knead the dough once again. Roll out rectangularly (approx. 32 x 50 cm) on a work surface dusted with flour. Place the nut filling on top and spread. Roll up from the long side

3. 3

   Place the roll in a greased springform pan with a tube bottom insert (26 cm Ø), press the ends together. Cut the surface with a sharp knife several times at an angle. Cover and leave to rise again for about 10 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Loosen the edge of the springform pan. Let the rim cool down on a cake rack

4. 4

   Heat the jam in a small pot, pass through a sieve. Coat the wreath with the jam. Sprinkle with pistachios and sugar crystals, let dry. Whipped cream tastes good with it

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
40 g

FATS
18 g

PROTEINS
8 g