Yeast raspberry wreath

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Press a depression in the middle. Mix yeast and 5 tablespoons of milk and put it into the flour bowl. Mix with some flour from the edge and dust with a little flour. Cover and leave to rise in a warm place for about 15 minutes.

2. 2

   Sort the raspberries. Chop the pistachios finely. Add fat, eggs and remaining milk to the pre-dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough again and let it rise for about 30 minutes. Roll out the dough on a floured work surface in a rectangle (approx. 50 x 25 cm) and cut lengthwise into 3 strips. Remove approx. 10 raspberries and 1 tbsp. pistachios. Spread the rest of the raspberries and pistachios on one long side of each strip. Roll up the dough strands and press them a little firmly. Weave the strands into a plait, place on a baking tray lined with baking paper and fold into a wreath. Press the ends together and let them rise again for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.

3. 3

   Spread the rest of the raspberries and pistachios on one long side of each strip. Roll up the dough strands and press them a little firmly. Weave the strands into a plait, place on a baking tray lined with baking paper and fold into a wreath. Press the ends together and let them rise again for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Heat the jam and pass through a sieve. Remove the wreath from the oven, brush with jam and let it cool down. Decorate with remaining raspberries and pistachios before serving

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
220 kcal

CARBS
28 g

FATS
9 g

PROTEINS
6 g