Yeast wreath with raisins and sugar icing

COOK TIME
75 mins

TOTAL TIME
75 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 milk and put it into the flour bowl. Mix with flour from the edge and dust with a little flour. Cover and leave to rise in a warm place for about 15 minutes.

2. 2

   Rinse and drain the raisins. Add fat, eggs and remaining 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. Knead in the raisins. Divide the dough into thirds and form into strands of about 60 cm each. Weave the strands into a braid and lay them on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Whisk the egg yolk and cream and coat the wreath with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let it cool down. Sift icing sugar into a bowl.

3. 3

   Weave the strands into a braid and lay them on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Whisk the egg yolk and cream and coat the wreath with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let it cool down. Sift icing sugar into a bowl. Add lemon juice and mix to a glaze. Brush the wreath with icing and let it dry for about 1/2 hour

4. 4

   2 1/2 hours waiting period

Nutrition Facts

KCAL
250 kcal

CARBS
40 g

FATS
7 g

PROTEINS
6 g