Yeast wreath with marzipan-apricot filling

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 25
  • 300 g dried soft apricots
  • 6 TABLESPOONS Rum
  • 6 TABLESPOONS Orange juice
  • 150 ml + 2 tablespoons of milk
  • 150 g Whipped cream
  • 750 g Flour
  • 90 g Sugar
  • 1 pinch Salt
  • 1 1/2 cubes Yeast
  • 100 g soft butter or margarine
  • 3 Eggs (size M)
  • 400 g Marzipan raw mass
  • 100 g Pistachio kernels
  • 1 Egg Yolk
  • 7-10 Tbsp Grease

Directions

  1. 1

    Dice the apricots and marinate them in rum and orange juice. Warm 150 ml milk and cream lukewarm. Put flour, sugar and salt in a bowl. Make a depression in the middle. Crumble yeast into it, mix with some cream-milk, dust with a little flour from the rim. Cover and leave to rise in a warm place for about 15 minutes.

  2. 2

    Add fat, eggs and remaining cream-milk 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. Cut the marzipan into cubes. Coarsely chop the pistachios. Whisk the egg yolks and 2 tablespoons of milk. Mix marzipan, pistachios and apricots. Roll out the dough to a rectangle (approx. 40 x 60 cm). Spread the filling evenly on top, leaving a 1-2 cm wide rim on the long sides. Spread the edge thinly with the egg yolk mixture and roll up. Cut the dough roll lengthwise with a sharp knife. Turn both halves around each other to form a cord.

  3. 3

    Mix marzipan, pistachios and apricots. Roll out the dough to a rectangle (approx. 40 x 60 cm). Spread the filling evenly on top, leaving a 1-2 cm wide rim on the long sides. Spread the edge thinly with the egg yolk mixture and roll up. Cut the dough roll lengthwise with a sharp knife. Turn both halves around each other to form a cord. Press the ends together firmly. Put them into a greased ring form (28 cm Ø) and let them rise again for about 15 minutes. Coat the ring with the remaining egg yolk mixture. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Leave to rest for 10 minutes, then turn out of the tin, turn over immediately and let cool on a cake rack

  4. 4

    Press the ends together firmly. Put them into a greased ring form (28 cm Ø) and let them rise again for about 15 minutes. Coat the ring with the remaining egg yolk mixture. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Leave to rest for 10 minutes, then turn out of the tin, turn over immediately and let cool on a cake rack

Nutrition Facts

KCAL
310 kcal
CARBS
38 g
FATS
14 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCake

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