Yeast wreath with nougat cream and cherries

Name: Yeast wreath with nougat cream and cherries
Cook time: 1 h
Total time: 2 h 30 min
Yield: 8
Ingredients: 1/3 cube (approx. 14 g) Yeast; 1 TEASPOON Sugar; 50 g Sugar; 125 ml Milk; 350 g + something Flour; 7-10 Tbsp Salt; 1 Egg (Gr. M); 7-10 Tbsp Grease; 200 g Nut Nougat Cream; 300 g Frozen cherries; baking paper; 7-10 Tbsp Icing sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
not easy

RATING

Grandma already had a lucky hand for yeast dough. Her recipe is the basis for this work of art in Black Forest style from the pan

COOK TIME
60 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

1/3 cube (approx. 14 g) Yeast
1 TEASPOON Sugar
50 g Sugar
125 ml Milk
350 g + something Flour
7-10 Tbsp Salt
1 Egg (Gr. M)
7-10 Tbsp Grease
200 g Nut Nougat Cream
300 g Frozen cherries
baking paper
7-10 Tbsp Icing sugar

Directions

1
Mix yeast with 1 teaspoon sugar until the yeast is liquid. Warm the milk lukewarm. Mix 350 g flour, 50 g sugar and 1 pinch of salt. Add yeast milk and egg. Knead to a smooth dough with the dough hooks of the mixer. When the dough forms into a ball, knead for about 3 minutes. Cover and leave to rise in a warm place for about 1 hour.
2
Grease an ovenproof pan (28 cm Ø; alternatively form a ring on the baking tray with aluminium foil). Briefly knead the dough on a little flour and roll out to a rectangle (approx. 30 x 50 cm). Spread with nougat cream, leaving an approx. 2 cm wide rim all around. Spread with frozen cherries. Roll up from the long side. Cut the roll in half lengthwise, but do not cut through completely at one end. Carefully form both strands of dough into a cord first, then into a wreath. Put them in the pan and let them rise again for about 30 minutes.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Bake for about 30 minutes, covering with baking paper after about 20 minutes. Take out and let cool down. Dust with icing sugar as desired.