Colorful fruit wreath

  • 350 g Butter or margarine
  • 1/4 l Milk
  • 750 g Flour
  • 2 packets (7 g each ) Dry yeast
  • 150 g Sugar
  • 1 pinch Salt
  • 1 TL Spekulatius Gewürz
  • 300 g dried mixed fruit
  • 300 g Hazelnuts
  • 4 EL Rum
  • 100 g Icing sugar
  • 1-2 EL Lemon juice
  • baking paper
75 minutes
light
1.
Melt the fat, add milk and warm up to lukewarm. Mix the flour, dry yeast, sugar, salt and speculoos spice together. Knead in the milk and fat with the dough hook of the hand mixer. Work into a smooth dough with your hands. Cover and let rise in a warm place for about 30 minutes. In the meantime, finely chop the dried fruit and hazelnuts. Mix 200 g of fruit and 200 g of nuts, drizzle with rum and let steep. If necessary, drain the fruits and nuts and knead them under the yeast dough. Roll the dough into a 50-60 cm long strand andshape this into a wreath. Place on a baking tray covered with baking paper. Slightly cut the wreath in the middle of the surface with a knife and let rise for another 20 minutes. Bake the fruit wreath in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes. Let the wreath cool down a bit. Mix the powdered sugar and lemon juice and spread over the fruit wreath. Sprinkle with the rest of the fruit and hazelnuts and let the lemon icing dry. Makes about 24 slices

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