Yeast wreath with almond filling

Name: Yeast wreath with almond filling
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 300 g crushed almonds; 135 g Sugar; 1 package Vanillin sugar; 550 ml Milk; 1 TABLESPOON + 70 g soft butter or margarine; 2 Eggs (size M); 500 g Flour; 1 pinch Salt; 1 cube (42 g) Yeast; 1 Egg Yolk; 3 TABLESPOONS Whipped cream; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

300 g crushed almonds
135 g Sugar
1 package Vanillin sugar
550 ml Milk
1 TABLESPOON + 70 g soft butter or margarine
2 Eggs (size M)
500 g Flour
1 pinch Salt
1 cube (42 g) Yeast
1 Egg Yolk
3 TABLESPOONS Whipped cream
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Lemon balm
baking paper

Directions

1
Simmer almonds, 75 g sugar, vanillin sugar, 300 ml milk and 1 tablespoon butter for about 5 minutes. Let the nut mixture cool down for about 5 minutes, then stir in 1 egg and chill. Warm 250 ml milk lukewarm. Put flour, 60 g sugar and salt in a bowl. Press a depression in the middle.
2
Mix yeast and 5 tablespoons of warm milk and put it into the flour bowl. Mix with flour from the edge and dust with a little flour. Cover and leave to rise in a warm place for about 15 minutes. Add 70 g fat, 1 egg and remaining milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. Roll out the dough on a floured work surface in a rectangular shape (35 x 50 cm) and spread with the nut mixture, leaving 1 cm free at the edges. Roll the rectangle up tightly from the long side. Place the dough roll on a baking tray lined with baking paper to form a wreath and cut a zig-zag pattern into the surface with scissors. Leave to rise again for another 15 minutes. Whisk the egg yolk and cream, brush the wreath with it and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes.
3
Roll out the dough on a floured work surface in a rectangular shape (35 x 50 cm) and spread with the nut mixture, leaving 1 cm free at the edges. Roll the rectangle up tightly from the long side. Place the dough roll on a baking tray lined with baking paper to form a wreath and cut a zig-zag pattern into the surface with scissors. Leave to rise again for another 15 minutes. Whisk the egg yolk and cream, brush the wreath with it and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Let it cool down. Dust the wreath with icing sugar and decorate with lemon balm
4
2 hours waiting time