Almond yeast wreath with flowers

For 16 pieces
  • 200 ml milk
  • 500 g flour
  • 60 g Sugar
  • 1 Pinch Salt
  • 1 Cube (42 g) Yeast
  • 150 g Raisins
  • 2 EL Rum
  • 200 g Almond sticks
  • 75 g soft butter or margarine
  • 2 Eggs (size M)
  • 230 g Marzipan raw mass
  • 1 Egg yolk (size M)
  • 2 tbsp whipped cream
  • 175 g Icing sugar
  • 1-2 EL lemon juice
  • baking paper
  • aluminum foil
60 minutes
Warm 100 ml milk lukewarm. Put the flour, sugar and salt in a bowl. Press an indentation in the middle. Crumble the yeast into the milk, dissolve it and pour it into the flour trough. Dust with a little flour. Cover and let rise in a warm place for about 15 minutes. Rinse the raisins, pat dry and drizzle with rum. Roast the almond sticks on a baking sheet in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 3 minutes and coarsely chop 150 g. Add the fat, eggs and 100 ml milk and knead into a smooth dough using the dough hook on the hand mixer. Cover and let rise again for about 30 minutes. Cut 200 g marzipan into cubes. Knead in the rum raisins, 150 g almond sticks and marzipan. Divide the dough into thirds and shape into approx. 60 cm long strands. Braid the strands and fold them into a wreath on a baking sheet lined with baking paper. Cover the wreath inside and outside with aluminum foil and let rise for another 15 minutes. Whisk the egg yolk and cream together, coat the wreath with it and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 35-40 minutes. Cover with aluminum foil if necessary. Let the wreath cool on a wire rack. Halve 30 g of marzipan. Knead half of the marzipan with a little powdered sugar and color it pink with food coloring. Knead the other half and some powdered sugar and color it purple with red and blue food coloring. Roll out the marzipan on a floured work surface and cut out different sized flowers. Mix the powdered sugar with lemon juice to a thin glaze. Brush the wreath with it. Sprinkle with almond sticks and decorate the marzipan flowers. Let the casting dry
1 3/4 hours waiting time
1 piece approx:
  • 390 kcal
  • 1630 kJ
  • 9 g protein
  • 17 g fat
  • 49 g carbohydrates


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