Apple and marzipan wreath

For 18 pieces
  • 125 ml milk
  • 250 g flour
  • 1/2 cubes (21 g) yeast
  • 80 g sugar
  • 1 Egg (size M)
  • 1 pinch salt
  • 80 g soft butter or Margarine
  • 50 g Raisins
  • 2 (270 g) Apples
  • 1 TL Lemon juice
  • 200 g marzipan raw mass
  • 100 g Apple or quince jelly
  • baking paper
75 minutes
Warm the milk to lukewarm. Put the flour in a bowl, make a well in the middle. Crumble the yeast into the lukewarm milk, dissolve in it while stirring, pour into the well and stir with a little flour from the edge. Cover and let rise in a warm place for about 15 minutes. Add 30 g sugar, egg, salt and 30 g fat to the yeast pre-batter. Ingredients withKnead the dough hook of the hand mixer, then work with your hands into a smooth dough. Cover the dough and let it rise for another 30 minutes in a warm place. Wash the raisins and drain them. Peel the apples, all around, up to the core, cut off slices. Cut the apple slices into small cubes, drizzle with lemon juice. Grate the marzipan on the coarse side of the household grater. Mix 50 g sugar, 50 g fat and marzipan with the whisk of the hand mixer. Stir in raisins and apple cubes with a wooden spoon. Halve the yeast dough. Roll out each half of the dough on a floured work surface into a rectangle (40 x 22 cm). Spread the apple and marzipan filling evenly on the dough. Roll up the dough from the long side. Line a baking sheet (39 x 32 cm) with baking paper. Place the dough rolls on the paper with the open side facing down, twist them carefully into a cord and close them into a wreath. Cut the top. Cover the wreath and let rise for about 10 minutes. Bake in a preheated oven (electric stove: 200 ° C / convection 175 ° C / gas: level 3) for 35–40 minutes. Take the baking sheet out of the oven, let the wreath cool down a little. Bring the jelly to the boil while stirring and brush the warm wreath with it. Let the wreath cool down
40 minutes waiting time
1 piece approx:
  • 190 kcal
  • 790 kJ
  • 3 g protein
  • 8 g ​​fat
  • 26 g carbohydrates


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