Chocolate yeast wreath

For 20 slices
  • 200 ml milk
  • 1 cube (4 2 g) yeast
  • 75 g Sugar
  • 500 g flour
  • 1 egg (size)
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 75 g Butter or Margarine
  • 150 g marzipan raw mass
  • 150 g cut-resistant nut nougat mixture
  • 75 g Almond sticks
  • 1 egg yolk (size M)
  • 1-2 TL Whipped cream
  • 1-2 EL Hail Sugar
  • Fat and flour
75 minutes
Warm milk to lukewarm. Crumble the yeast in a small bowl and sprinkle with 25 g sugar. Put the flour, egg, vanilla sugar, 50 g sugar, salt and fat in flakes in a mixing bowl. Add milk. Mix the yeast and sugar mixture with a fork so that the yeast dissolves. Add to the mixing bowl and knead everything into a smooth dough with the dough hook of the hand mixer. Cover and let rise in a warm place for about 40 minutes. Dice the marzipan. Cut the nougat into strips. Then knead the dough again, cut into thirds. Knead 50 g of almonds under a third. Shape into a roll (approx. 50 cm long). Shape the two remaining thirds into long rolls (approx. 50 cm) and press flat. Spread the marzipan in the middle of a roll. Cover the other roll with nougat. Press the dough together at the top so that rolls are formed again. Braid the rolls of dough and place in a greased springform pan with a tube base insert (26 cm Ø) sprinkled with flour. Let rise for another 45 minutes in a warm place. Whisk the egg yolks and cream together. Brush the plait with egg yolk, sprinkle with sugar coarse and 25 g almonds and bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 40-45 minutes. Take out of the oven, let cool a little in the mold, remove from the mold and let cool down. Tastes best fresh
1 1/2 hours waiting time
1 Slice approx:
  • 240 kcal
  • 1000 kJ
  • 6 g protein
  • 11 g fat
  • 30 g carbohydrates


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