Yeast wreath with nut nougat filling

Name: Yeast wreath with nut nougat filling
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 300 g firm nut nougat mass; 8 TABLESPOONS Whipped cream; 250 ml Milk; 500 g Flour; 60 g Sugar; 2 packages Dry yeast; 1 pinch Salt; 1 egg (size M); 75 g soft butter or margarine; 1 Egg Yolk; 50 g Dark chocolate; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

300 g firm nut nougat mass
8 TABLESPOONS Whipped cream
250 ml Milk
500 g Flour
60 g Sugar
2 packages Dry yeast
1 pinch Salt
1 egg (size M)
75 g soft butter or margarine
1 Egg Yolk
50 g Dark chocolate
baking paper

Directions

1
Warm the nougat and 5 tablespoons of cream slightly and whisk until smooth. Warm the milk lukewarm. Put flour, sugar, yeast and salt in a bowl and mix. Add the egg, milk and fat and mix to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.
2
Halve the dough and roll out to 2 rectangles (approx. 50 x 20 cm). Pour the nougat mixture into a piping bag with perforated spout and squirt one strip each onto the bottom edge. Mix egg yolk and 3 tablespoons of cream and brush the edges with it. Roll up the nougat mixture. Twist the strands to a cord and lay them on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Brush the wreath with egg yolk cream. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down.
3
Leave to rise again for another 15 minutes. Brush the wreath with egg yolk cream. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down. Roughly chop the chocolate and melt in a bowl over a warm water bath. Spread the chocolate with a spoon over the wreath and chill for approx. 30 minutes
4
1 3/4 hours waiting time