Marzipan yeast wreaths
Traditional and delicious—light and fluffy with a delicate marzipan flavor.
Ingredients
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Butter – 50 g + butter for greasing the bowl
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Milk – 300 ml
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Dry yeast – 7 g
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Sugar – 50 g
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Marzipan – 200 g (e.g., Heavenly Grace from Lemke)
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Wheat or spelt flour – 550 g
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Salt – 1 tsp
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Egg (beaten, for brushing) – 1
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Sliced almonds
Here’s how to do it:
Grease a large bowl with a little butter.
Place the milk, sugar, butter, and yeast in a large saucepan and gently heat until the butter has melted.
Grate the chilled marzipan into the mixture, then add the flour and salt. Knead with a mixer for a few minutes until a smooth dough forms.
Transfer the dough to the prepared bowl, cover with a damp cloth, and let it rise in a warm place for at least one hour.
Then divide the dough into 4 parts and shape each quarter into 2 strands. Twist them into wreaths as desired.
Let them rise again for about 30 minutes. Brush with beaten egg and sprinkle with sliced almonds.
Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes, until the wreaths are nicely golden brown.
Let cool on a wire rack.
Tipp:
You can also shape the wreaths smaller and bake 8 small wreaths instead of 4 medium-sized ones.
