Apricot Yeast Wreath with Flaked Almonds

A soft yeast wreath with a fruity apricot filling and crispy flaked almonds. It tastes best fresh from the oven and goes well with coffee or tea.

By yumbelo · 8 servings · 150 minutes

Ingredients

• 500 g Wheat flour
• 250 ml Milk
• 1 Packung Dry yeast
• 60 g Sugar
• 1 Packung Vanilla sugar
• 1 Prise Salt
• 1 Stück Egg
• 80 g Butter, softened
• 250 g Apricot jam
• 50 g Flaked almonds
• 30 g Butter, melted
• 100 g Powdered sugar
• 1 EL Lemon juice

Method

1. Warm the milk slightly until it is lukewarm. Mix the flour, dry yeast, sugar, vanilla sugar and salt in a large bowl.
2. Add the egg and milk and knead everything into a smooth dough. Add the softened butter piece by piece and knead until the dough is supple and no longer sticky.
3. Cover the dough and let it rise in a warm place for about 60 minutes, until it has noticeably increased in size.
4. Warm the apricot jam briefly in a small saucepan so that it becomes spreadable.
5. Roll the dough out on a floured surface into a rectangle about 30 by 50 centimeters. Spread with the jam, leaving a narrow border free.
6. Roll the dough up from the long side and shape it into a ring. Press the ends firmly together.
7. Place the ring on a baking sheet lined with baking paper, leaving space around it. Cover with a kitchen towel and let it rise for another 30 minutes.
8. Preheat the oven to 180 degrees, top and bottom heat. Brush the wreath with the melted butter and sprinkle with the flaked almonds.
9. Bake the wreath for about 25 to 30 minutes until golden brown. Then let it cool on a wire rack.
10. Stir the powdered sugar with the lemon juice and 1 to 2 tablespoons of water into a thick glaze, drizzle it over the cooled wreath and let it set.