Braided Nut Wreath
Preheat oven to lowest temperature (approximately 50degrees)
- 500 ml milk (lukewarm)
- 14 g active dry yeast
Warm up milk and take 2 tblsp aside (will be used later). Add the yeast to remaining lukewarm milk and leave for 10min.
- 1000 g all-purpose flour
- 140 g sugar
- 160 g active dry yeast
- 2 egg
Crack the egg and put two teaspoons aside (used later). Add remaining egg, sugar, flour and butter to the yeast/milk mix. Beat until all ingredients are combined and form into a dough ball. Place into a lightly greased bowl and cover with a tea towel. Now, switch off the oven, place dough into oven and let rise for approximately 1 hour. Dough should double in size.
- 340 ml milk
- 200 g sugar
- 600 g almonds
- 100 g almonds
- 2 tbsp ground cinnamon
In the meantime, prepare the filling: warm up the milk and dissolve sugar and cinnamon. Chop the almonds and combine with almond meal. Pour milk over almond mix and stir to combine. Place into fridge until dough is ready.
Roll out dough into a rectangle onto a floured surface and spread the filling on top.
Roll up the dough from the long edge to form a log. Cut into halves from the middle to the end and wrap two halves around reach other.
Form the braided log into a wreath shape and wrap loose ends around each other. Leave to rest for another 10min.
Finally, take the milk and egg from step 2+3, combine and brush onto wreath. Bake at 160degrees for about 40min.
Enjoy! Also goes well with apricot jam or whipped cream.