Fruit wreath with apricot and plum filling

  • 375 g flour
  • 50 g Butter or margarine
  • 1 Egg (Size M)
  • 50 g Sugar
  • 1 packet Vanillin sugar
  • 1 pinch Salt
  • 30 g fresh yeast
  • 1/8 l Milk
  • 200 g dried apricots and plums
  • 2 large apples
  • 150 g Hazelnut kernels
  • 4 EL Rum
  • 50 g Icing sugar
  • Lemon juice
  • fat
120 minutes
light
1.
Put the flour, soft fat, egg, sugar, vanilla sugar and salt in a mixing bowl. Crumble the yeast on it, heat the milk, pour in and knead everything into a smooth yeast dough. Cover and let rise in a warm place for about 30 minutes.
2.
In the meantime, finely dice the apricots and plums. Wash, quarter and core apples and cut into fine cubes. Finely chop the nuts. Pour rum over everything and mix. Roll out the yeast dough on a floured work surface into a long rectangle (approx. 60 x 24 cm).
3.
Spread the filling on top. Roll up from the long side and place in a ring on a greased baking sheet. Do not cut into the wreath all the way to the middle. Pull the slices apart a little, possibly removing 3 slices and placing them on the baking sheet.
4.
Cover and let rise again for 15-20 minutes. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 50-60 minutes. Remove and let cool on a wire rack.
5.
Mix the icing sugar and lemon juice and decorate the wreath with it. Makes about 24 slices.

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