Marzipan – Yeast Wreath

A great cake recipe for any occasion:

Place flour in a large enough bowl, press a well in the center, crumble yeast into it, sprinkle 1 tsp. sugar on top, heat milk and pour half of the milk over the yeast. Mix yeast, sugar and milk a little bit, cover baking bowl with a dishcloth. Let the dampfl rise in a warm place for 12 to 15 minutes.

Melt the fat in the remaining milk, add the remaining sugar, egg and salt, stir and add to the dampfl form. Prepare dough with the dough hook of the mixer until smooth. Cover dough one more time and let rise another 25 to 30 min.

Filling:

Knead together raw marzipan paste, ground and chopped nuts, jam and liqueur, and powdered sugar and form 3 rolls.

Divide the dough into 3 portions, roll out 3 rectangles (50 * 10 cm). On each sheet, place a marzipan roll and roll up separately. Braid the three rolls into a braid and form it into a wreath. Leave to rise for another 15 to 20 minutes. Mix egg yolks and 1 tbsp. water, brush the wreath with it.

Bake at 200 in for about half an hour until golden.

Stir confectioner’s sugar with cinnamon and water to a thick glaze, pour on the still warm yeast dough, so that the cinnamon glaze runs irregularly down the sides.

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