Yeast and nut wreath

Name: Yeast and nut wreath
Cook time: 50 min
Total time: 50 min
Yield: 18
Ingredients: 7-10 Tbsp - 500 g flour; 7-10 Tbsp - 125 ml + 125 ml milk; 7-10 Tbsp - 1 tablespoon + 50 g sugar; 7-10 Tbsp - 1 cube (42 g) fresh yeast; 7-10 Tbsp - 4 eggs (Gr. M); 7-10 Tbsp - 75 g + some butter; 7-10 Tbsp - Salt; 7-10 Tbsp - 60 g pistachio kernels; 7-10 Tbsp - 100 g dried cranberries; 7-10 Tbsp - 300 g ground hazelnuts; 7-10 Tbsp - 150 g brown sugar; 7-10 Tbsp - Flour; 7-10 Tbsp - 3 tablespoons (approx. 100 g) apricot jam; 7-10 Tbsp - 1⁄2 tablespoons chopped pistachios and 1 tablespoon decorating sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 18

7-10 Tbsp - 500 g flour
7-10 Tbsp - 125 ml + 125 ml milk
7-10 Tbsp - 1 tablespoon + 50 g sugar
7-10 Tbsp - 1 cube (42 g) fresh yeast
7-10 Tbsp - 4 eggs (Gr. M)
7-10 Tbsp - 75 g + some butter
7-10 Tbsp - Salt
7-10 Tbsp - 60 g pistachio kernels
7-10 Tbsp - 100 g dried cranberries
7-10 Tbsp - 300 g ground hazelnuts
7-10 Tbsp - 150 g brown sugar
7-10 Tbsp - Flour
7-10 Tbsp - 3 tablespoons (approx. 100 g) apricot jam
7-10 Tbsp - 1⁄2 tablespoons chopped pistachios and 1 tablespoon decorating sugar

Directions

1
Pour flour into a bowl and one in the middle.
2
Press trough. Warm 125 ml milk and 1 tablespoon sugar lukewarm. Crumble yeast into it and dissolve it. Pour into the bowl and mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 15 minutes.
3
Separate 1 egg. Melt 75 g butter at low heat. Add 50 g sugar, 1 pinch of salt, melted butter, 1 egg, 1 egg yolk and 125 ml milk (room temperature) to the pre-dough. Knead everything smooth with the dough hooks of the hand mixer.
4
Cover the dough and let it rise for about 45 minutes.
5
Grease the springform pan with the tube sheet insert (26 cm Ø). Chop pistachios and cranberries finely and mix well with hazelnuts, brown sugar, 2 eggs, 1 egg white and 5 tbsp. water with your hands or a wooden spoon.
6
Knead the dough again and put it on some flour.
7
roll out into a rectangle (approx. 32 x 50 cm). Place the nut filling on top and spread. Roll up the dough from the long side.
8
Place the roll in the mould with the seam facing down, press the ends together. Make several oblique cuts in the surface with a sharp knife. Cover and leave to rise for about 15 minutes. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) for 40-45 minutes.
9
Cool down about 10 minutes, remove from the mould, let cool down.
10
Heat the jam, pass through a sieve. Coat the wreath with it. Sprinkle with pistachios and sugar crystals.