Cinnamon and sugar wreath with marzipan

For 24 pieces
  • 500 g flour
  • 100 g Sugar
  • 1 Pinch Salt
  • 110 g Butter
  • 1 Egg (size M)
  • 200 ml milk
  • 1 cube (42 g) fresh yeast
  • 2 EL ground cinnamon
  • 1 packet vanilla sugar
  • 300 g Marzipan raw mass
  • 1 Protein (size M)
  • Flour
  • baking paper
  • aluminum foil
60 minutes
very easy
Put the flour, 50 g sugar, salt, 50 g softened butter and egg in a mixing bowl.Warm the milk to lukewarm, dissolve the yeast in it and also add to the mixing bowl. Knead with the dough hook of the hand mixer for approx. 2 minutes to form a smooth yeast dough. Cover and let rise in a warm place for 30–40 minutes.
Mix cinnamon, 50 g sugar and vanilla sugar. Coarsely grate the marzipan. Lightly whisk the egg white with a fork, add to the marzipan and fold in loosely with a fork. Melt 60 g butter and let cool down a little
Put the yeast dough on a floured work surface, knead briefly and roll out into a long rectangle (approx. 35 x 60–65 cm). Brush the dough sheet with 2/3 of the lukewarm butter. Spread the marzipan on top, leaving an approx. 2 cm wide strip free all around, and gently press the marzipan on. Sprinkle with the cinnamon and sugar mixture. Roll up the dough from one long side and place it on a large sheet of baking paper
Cut the roll lengthways, not cutting through at one end and twist both strands of dough into a cord. Place the dough cord in a wreath, press the ends together and lift them onto a baking sheet with the baking paper. Brush the wreath with the remaining butter and let rise in a warm place for about 20 minutes. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 25–30 minutes. Cover with aluminum foil after approx. 20 minutes. Lift the finished wreath with the baking paper onto a wire rack and let it cool down
Waiting time approx. 45 minutes
1 piece approx.:
  • 190 kcal
  • 790 kJ
  • 4 g Protein
  • 8 g ​​fat
  • 24 g carbohydrates


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