Yeast wreath with pistachios

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Press a depression in the middle. Mix yeast and 5 tablespoons of lukewarm milk. Pour yeast milk into the flour bowl, mix with some flour from the rim and dust with a little flour.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes. Add fat, 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. Finely crush 3 tablespoons of pistachios in the universal chopper. Halve the dough and knead the pistachios under one half. Form both halves of the dough into strands of approx. 45 cm each. Turn the strands into a cord and fold them into a wreath on a baking tray lined with baking paper. Leave to rise again for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let the wreath cool down on a cake rack.

3. 3

   Turn the strands into a cord and fold them into a wreath on a baking tray lined with baking paper. Leave to rise again for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let the wreath cool down on a cake rack. Finely chop 1 tablespoon of pistachios. Heat the jam and brush the wreath with it. Sprinkle with sugar crystals and chopped pistachios

Nutrition Facts

KCAL
190 kcal

CARBS
26 g

FATS
7 g

PROTEINS
5 g