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Stuffed Easter wreath

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  • 1h
Yeast dough:
  1. 500 g flour
  2. 1 package dry yeast
  3. 1 pinch salt
  4. 120 g sugar
  5. 250 ml lukewarm milk
  6. 100 g soft butter
  7. flour for processing
  8. milk to brush on
  9. sugar and almond flakes for sprinkling
Filling:
  1. 100 g dried cherries (or cranberries)
  2. 2 tbs red jam
  3. 50 g marzipan

1. Overview of ingredients.

2. Mix flour, dry yeast and salt in a bowl and make a slot. Add sugar, milk and butter and knead to a smooth yeast dough. Cover and leave to rise for approx. 45 minutes in a warm place until the volume has increased considerably.

3. Using a 24 cm lid, cut out a circle of baking paper and place it in a pot.

4. Cut the cherries into small cubes. Roll out the yeast dough thinly into a rectangle on a floured work surface and spread with the jam. Spread the cherries on top and grate the marzipan over it.

5. Roll up everything from the long side, form into a wreath and place in the pot with the baking paper. Cut the wreath with scissors on the surface, brush with milk and sprinkle with sugar and almond flakes.

6. Place pot on stove and set it at low level. Place Navigenio overhead and set at low level. while the Navigenio flashes red/blue, enter approx. 40 minutes in the Audiotherm and bake until light brown.

7. Remove the Easter wreath from the pot at the end of the baking time and let it cool on a cake rack.

This recipe has been tested and approved by AMC.

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Cooking method

Baking

Self-controlled

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