Yeast wreath

Name: Yeast wreath
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 150 g dried apricots; 150 g Marzipan paste; 300 ml + 2 tablespoons of milk; 7-10 Tbsp 1 1⁄2 cubes (63 g) fresh yeast; 750 g Flour; 75 g Sugar; 1 coated Tsp Salt; 2 eggs + 1 egg yolk (Gr. M); 125 g soft butter/margarine; 7-10 Tbsp Flour; 3 TABLESPOONS Sugar crystals; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

150 g dried apricots
150 g Marzipan paste
300 ml + 2 tablespoons of milk
7-10 Tbsp 1 1⁄2 cubes (63 g) fresh yeast
750 g Flour
75 g Sugar
1 coated Tsp Salt
2 eggs + 1 egg yolk (Gr. M)
125 g soft butter/margarine
7-10 Tbsp Flour
3 TABLESPOONS Sugar crystals
baking paper

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Dice apricots very finely and grate marzipan coarsely. Warm 300 ml milk lukewarm. Crumble yeast into it and dissolve it. Put flour, sugar, salt, 2 eggs and fat in flakes into a mixing bowl.
2
Add yeast milk and knead everything smooth with the dough hooks of the hand mixer. Knead apricots and marzipan into the dough. Cover the dough and let it rest in a warm place for about 45 minutes.
3
Knead dough again and divide into 3 pieces. Form each piece into a roll (approx. 1 m long) on a little flour. Weave the 3 rolls into a plait. Form a large wreath on the egg-shaped baking tray and press both ends of the plait together.
4
Cover and leave to rise for about 15 minutes.
5
Whisk 1 egg yolk and 2 tablespoons of milk. Spread the Easter plait with it. Sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 35 minutes (cover after approx. 20 minutes if necessary).
6
Let it cool down. Possibly decorate in the middle with Easter eggs.