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Fluffy dough and sweet marzipan-almond filling combined in the form of yeast wreath – isn’t it a perfect Easter pastry?! Very juicy, soft and incredibly delicious tastes this Easter bread wreath. Aromatic it is too. Plus, the recipe for it is pretty simple, so you can make the sweet yeast wreath without much baking skills. A detailed recipe for the Easter bread wreath with marzipan and almonds with exact quantities and step-by-step instructions can be found below.
What is this Easter bread wreath made of?
The sweet Easter bread wreath consists of a yeast dough filled with a mixture of marzipan and ground almonds. The dough is very soft and fluffy. Since it is prepared with lemon zest, it also has a refreshing aroma. The marzipan-almond mixture is soaked in milk and makes the yeast wreath really juicy.
Easter bread wreath with marzipan: easy to make
For the recipe you need only ordinary ingredients, from which you usually make a yeast dough. Also for the filling you need very few ingredients. The preparation is very simple. All you have to do is knead the yeast dough, fill it, shape it into an Easter bread wreath and bake it. As always, the yeast dough needs enough time to rise. You should take that into account when you start baking.
A change from the usual yeast wreath
Do you find it too boring to bake an ordinary Easter bread wreath this year? Want to spice it up with something? Then this recipe is just right for you! The filling of marzipan and almonds makes this yeast wreath especially delicious and very moist. Made in a braid shape, it also decorates your Easter table with its appearance.
Store Easter bread wreath with marzipan and almonds
The yeast wreath tastes best on the day of preparation. Then it is really soft, fluffy and juicy. If you want to store it for several days, be sure to do it in an airtight container, such as a large tupperware. Otherwise, it will dry out on you really quickly.
This yeast wreath is
- with yeast dough,
- filled with marzipan and almonds,
- easy to make from common ingredients,
- in pigtail shape,
- perfect for Easter,
- an eye-catcher on the Easter table.
Baking yeast wreath with marzipan: the recipe
You can find the exact quantities and step-by-step instructions for baking the Easter bread wreath with marzipan and almonds in the recipe box below.
You don’t need that many ingredients for the recipe. Besides, they are common ingredients that you may already have at home.
For the yeast dough you need
- dry yeast,
- lemon zest
- and vanilla.
Milk must be lukewarm. Butter and eggs must be at room temperature. So get them out of the fridge about 1 hour before. Instead of dry yeast you can also use fresh yeast. For the lemon zest, use organic lemon.
For the filling you need
- raw marzipan paste,
- ground almonds,
- some sugar
- and milk.
For the coating you need an egg yolk and some milk and for dusting the wreath you need powdered sugar.
Baking the Easter bread wreath with marzipan: this is how it works
- For the yeast dough, dissolve a small amount of sugar and yeast in lukewarm milk, add some flour and let the pre-dough rise for 20 minutes.
- Add sugar, eggs, lemon zest and vanilla to the pre-dough and mix well. Add flour and knead into a sticky dough. Add butter and knead again to form a homogeneous dough. Then knead the dough for about 10 minutes and let it rise for 1 hour.
- For the filling, mix marzipan raw paste, ground almonds, sugar and milk to a sticky mass.
- Roll out the dough into a long square, spread the filling on top and roll up the dough from the long side. Cut the roll in half lengthwise and braid it into a plait. Shape the braid into a wreath and let it rise on the baking sheet for 30 minutes.
- Mix egg yolk with milk, brush the yeast wreath with marzipan and bake at 170 °C for about 20 minutes. Then let it cool down and dust it with powdered sugar. Your Easter bread wreath with marzipan and almonds is ready!
How to make Easter bread wreath with marzipan and almonds: tips and tricks
- Instead of dry yeast you can also use fresh yeast. For this recipe you need 11 g fresh yeast. You should dissolve it in lukewarm milk just like dry yeast (as mentioned in the recipe).
- All ingredients for the yeast dough must be at room temperature, the milk even lukewarm. The ingredients must not be cold, i.e. straight from the refrigerator, otherwise the dough might not rise properly.
- It is important that milk is lukewarm so that yeast can do its job. If it is too hot or too cold, your dough may not be able to rise.
- Yeast can work better with a small amount of sugar. That is why the pre-dough is prepared with a little sugar.
- For the lemon zest, you should use organic lemon to avoid accumulation of pesticides in conventional lemons.
- For vanilla, you can use vanilla sugar, vanilla powder, vanilla extract or vanilla bean.
- To give the dough the right consistency, add flour in batches. The amount of flour specified in the recipe may vary. The dough must be very sticky and not too firm, otherwise the yeast wreath might taste too dry after baking.
- Be sure to knead the yeast dough for 8 – 10 minutes. This will make it less sticky, more elastic, and better able to rise.
- Let the yeast dough rise in a warm place. To do this, place the mixing bowl with the dough on the second shelf from the bottom of the oven (do not turn on the oven!) and place a bowl of hot water on the bottom of the oven (keep the oven door closed). This way you create an ideal climate for the yeast dough – warm and moist.
- The amount of milk for the filling may vary slightly. Add it in portions until the filling is no longer dry. It should not become liquid.
- To check if the Easter bread wreath with marzipan is baked, do a chopstick test. To do this, insert a toothpick briefly into any part of the yeast wreath, preferably a spot that is all dough and no filling, and see if it stays almost clean after you pull it out. If the toothpick remains smeared in raw dough, you still need to bake the yeast wreath. If only a few moist crumbs remain on the toothpick, your Easter bread wreath with marzipan and almonds is ready. If the toothpick comes out dry, it could be that you have baked the yeast wreath too long and it will taste dry later.
Did you bake the marzipan-filled Easter bread wreath using this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the sweet yeast wreath.
Easter bread wreath filled with marzipan and almonds
for the yeast dough
- 70 ml milk (lukewarm)
- 50 g butter (room temperature)
- 50 g sugar
- 1 egg (room temperature)
- white of 1 egg (room temperature)
- grated juice of 1 organic lemon
- 1/2 tsp salt
- 4 g dry yeast
- approx. 250 g flour
- flour for the work surface
for the marzipan-almond filling
- 200 g marzipan raw paste
- 80 g ground almonds
- 20 g sugar
- approx. 80 ml milk
for the coating
- yolk of 1 egg
- 1 tbsp milk
- powdered sugar
Preparation of the dough
- Dissolve 1 tsp sugar (from the total amount indicated) and dry yeast in lukewarm milk. Add 1 tbsp of flour (from the total amount indicated) and mix. Cover the mixing bowl with the pre-dough with a towel and let it rise in a warm place for 20 minutes.
- Then add the remaining sugar, egg, egg white, lemon zest, vanilla and salt to the pre-dough and mix until homogeneous.
- Gradually add flour and knead it into a very sticky dough.
- Add softened butter to the dough and knead until it has absorbed the butter. Then knead the dough for about 10 minutes, cover it with a towel and let it rise in a warm place for 1 hour.
Preparation of the filling
- Put marzipan raw mixture, ground almonds and sugar in a mixing bowl. Add milk in portions and mix to a homogeneous mass, which should not be too dry, but also not liquid.
Preparation of the Easter bread wreath
- Dust the work surface with flour and roll out the dough into a long square.
- Spread the marzipan-almond filling evenly on the dough, roll the dough with the filling from the long side and flatten the roll a little.
- Using a sharp knife, cut the roll in two lengthwise from the middle, turn it over with the cut facing up and braid it into a plait. Repeat the same with the second half of the roll so that you have a whole braid.
- Place the braid on a baking sheet lined with baking paper and shape it into a wreath. Cover it with baking paper and let it rise in a warm place for 30 minutes.
- Mix the egg yolk with the milk and spread it on the wreath.
- Bake the Easter bread wreath with marzipan in a preheated oven at 170 °C for about 20 minutes. Let it cool down and dust it with powdered sugar.
- Instead of dry yeast you can also use fresh yeast. For this recipe you will need 11 g fresh yeast.
- All ingredients for the yeast dough must be at room temperature, the milk lukewarm.
- To give the dough the right consistency, add flour in portions. The dough must be very sticky and not too firm.
- Be sure to knead the yeast dough for 8 - 10 minutes.
- The amount of milk for the filling might differ. Add as much milk until the marzipan-almond mixture is no longer dry, but also not runny.
- To check if the Easter bread wreath with marzipan is baked, do a chopstick test, inserting the toothpick into the dough rather than the filling, if possible.
- Note the detailed tips and tricks for baking Easter bread wreath with marzipan and almonds above in the post.