Yeast dough plum jam wreath with lemon icing

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 20
  • 500 g Flour
  • 250 ml Milk
  • 1 package Vanillin sugar
  • 1 cube (42 g) fresh yeast
  • 50 g Butter or margarine
  • 50 g Sugar
  • 2 Eggs (size M)
  • 1 pinch Salt
  • 1 jar (300 g) Plum jam
  • 100 g Marzipan raw mass
  • 2 TABLESPOONS Lemon juice
  • 75 g Icing sugar
  • 7-10 Tbsp Flour
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Put the flour in a bowl and press a depression in the middle. Heat the milk and vanilla sugar in a small pot. Crumble yeast into it and dissolve while stirring. Remove the milk-yeast mixture from the stove and pour into the hollow.

  2. 2

    Add a little flour from the edge, cover with a clean tea towel and leave to rise in a warm place for 15-20 minutes.

  3. 3

    Melt the fat in a small pot. Add sugar, 1 egg, salt and the melted fat to the edge of the flour, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-40 minutes.

  4. 4

    Roll out the dough into a rectangle (approx. 40 x 50 cm) on a floured work surface. Spread plum puree on it, rub marzipan roughly over it. Roll up the dough from one long side. Place the roll of dough on a baking tray lined with baking paper to form a wreath, pressing the ends together.

  5. 5

    Whisk 1 egg, brush the yeast wreath with it, cover and let it rise for another 15 minutes.

  6. 6

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. If necessary, cover with foil shortly before the end of the baking time. Remove from the oven and let it cool down on a cake rack.

  7. 7

    Mix lemon juice and icing sugar and coat the wreath with it. Leave to dry for about 30 minutes.

Nutrition Facts

KCAL
210 kcal
CARBS
37 g
FATS
5 g
PROTEINS
4 g