Easter bread wreath filled with marzipan and almonds
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. In addition, you get the sweet Easter bread wreath with marzipan and almonds after this simple recipe without great baking skills.
Servings 15
Ingredients
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
- vanilla
- 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
for dusting
- powdered sugar
Instructions
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.
Notes
- 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.