Yeast wreath with nut filling

Name: Yeast wreath with nut filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 250 ml + 1 tsp milk; 500 g + some flour; 75 g + 1 tablespoon of sugar; 1 pinch Salt; 1 cube (42 g) Yeast; 100 g Raisins; 75 g soft butter or margarine; 2 Eggs (size M); 400 g Marzipan raw mass; 100 g Walnut kernels; 100 g Pecan kernels; 1 Egg yolk (size M); 1 TABLESPOON Sugar crystals; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

250 ml + 1 tsp milk
500 g + some flour
75 g + 1 tablespoon of sugar
1 pinch Salt
1 cube (42 g) Yeast
100 g Raisins
75 g soft butter or margarine
2 Eggs (size M)
400 g Marzipan raw mass
100 g Walnut kernels
100 g Pecan kernels
1 Egg yolk (size M)
1 TABLESPOON Sugar crystals
7-10 Tbsp Fat and flour
baking paper

Directions

1
Heat 250 ml milk. Put flour, 75 g sugar and salt in a bowl. Make a depression in the middle. Dissolve yeast in the milk and pour into the well. Dust with some flour from the rim and let it rise covered in a warm place for about 15 minutes. In the meantime, rinse and dry raisins. Melt the fat.
2
Add fat and eggs to the flour mixture. Mix everything to a smooth dough with the dough hooks of the hand mixer. Dust with flour, cover and leave to rise in a warm place for another 30 minutes. In the meantime, roughly dice the marzipan. Coarsely chop the nuts. Mix nuts and raisins. Put 1 tablespoon of the mixture aside. Roll out the dough to a rectangle (40 x 60 cm) and cut lengthwise into 3 strips of equal width. Cover each strip evenly with marzipan and the nut-raisin mixture, leaving a narrow edge. Mix the egg yolks and 1 teaspoon of milk. Brush the edges with the egg yolk mixture and roll up each strand. Weave the strands into a braid and fold over at the ends. Place the plait in a greased and floured ring form with a tube bottom (26 cm Ø) and leave to stand in a warm place for another 15 minutes. Spread the wreath with the remaining egg yolk mixture and sprinkle with sugar crystals.
3
Roll out the dough to a rectangle (40 x 60 cm) and cut lengthwise into 3 strips of equal width. Cover each strip evenly with marzipan and the nut-raisin mixture, leaving a narrow edge. Mix the egg yolks and 1 teaspoon of milk. Brush the edges with the egg yolk mixture and roll up each strand. Weave the strands into a braid and fold over at the ends. Place the plait in a greased and floured ring form with a tube bottom (26 cm Ø) and leave to stand in a warm place for another 15 minutes. Spread the wreath with the remaining egg yolk mixture and sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Remove the wreath from the oven and let it rest for 10 minutes, then turn it out of the pan and turn it over again immediately. Leave to cool completely on a cake rack. Before serving, melt 1 tablespoon of sugar in a pan. Add the rest of the raisin and nut mixture. Spread everything on a baking paper and let it cool down. Roughly chop the brittle and decorate the wreath with it
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Remove the wreath from the oven and let it rest for 10 minutes, then turn it out of the pan and turn it over again immediately. Leave to cool completely on a cake rack. Before serving, melt 1 tablespoon of sugar in a pan. Add the rest of the raisin and nut mixture. Spread everything on a baking paper and let it cool down. Roughly chop the brittle and decorate the wreath with it
5
2 hours waiting time