Marzipan Nut Wreath
With its sweet yeast dough, creamy marzipan-nut filling, and crunchy hazelnuts, this braided wreath is the ultimate star for any coffee chat or dessert table!
Servings: 16 Portionen
Calories: 366kcal
Equipment
- Thermomix
- Spatel
- Schüssel
- Nudelholz
- Backblech inkl. Backpapier
- Messer
- Pinsel
Zutaten
For the yeast dough:
- 250 ml Milk
- 50 g Sugar
- 20 g Fresh yeast
- 500 g All-purpose flour
- 1 Egg
- 1 pinch Salt
- 60 g Butter room temperature
For the filling:
- 100 g Marzipan
- 100 g Heavy cream
- 50 g Powdered sugar
- ½ tsp Cinnamon
- 200 g Ground hazelnuts
- 100 g Chopped hazelnuts
- 1 Egg
For the egg wash:
- 1 Egg yolk
- Splash of milk
For the glaze:
- 60 g Powdered sugar
- etwas Lemon juice or heavy cream
Zubereitung
Making the yeast dough:
- 50 g Sugar, 20 g Fresh yeast, 250 ml MilkCrumble the yeast into the mixing bowl along with the sugar and milk. Warm for 2 min / 37 °C / Speed 2.
- 500 g All-purpose flourScoop out 1 tbsp of flour (about 15 g) from your measured flour and add it to the mixing bowl. Stir for 10 sec / Speed 3, then close the lid and let it rest and bubble up for 15 minutes.
- 1 Egg, 1 pinch Salt, 60 g ButterNow add the rest of the flour, salt, and egg, then knead for 10 min / Dough mode. After the first 3 minutes, drop the soft, room-temperature butter through the lid opening.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour. A great warm spot is your oven—preheated to 40 °C, then turned off, keeping just the oven light on. The dough should grow significantly during this proofing time.
Making the filling:
- 100 g Marzipan, 100 g Heavy cream, 50 g Powdered sugar, ½ tsp CinnamonMeanwhile, let's whip up that delicious filling! Give your mixing bowl a quick, thorough rinse. Chop the marzipan into small pieces and place them into the mixing bowl along with the heavy cream, powdered sugar, and cinnamon. Mix for 20 sec / Speed 4.
- 200 g Ground hazelnuts, 100 g Chopped hazelnuts, 1 EggAdd the egg and nuts, then mix for 2 min / Speed 3. If needed, pause halfway through to scrape down the sides of the bowl with a spatula.
Shaping the nut wreath:
- Preheat your oven to 180 °C top/bottom heat.
- Turn the yeast dough out onto your work surface and roll it into a rectangle (about 60 x 40 cm).
- Spread the rich nut filling evenly over the dough, then roll it up tightly starting from the long side.
- Using a sharp knife, slice the log right down the middle, starting from the center toward one end. Carefully twist the two strands together in a spiral, making sure those beautiful layers of nut filling face upward.
- Repeat this process with the other half of the log.
- Pinch the ends tightly together, transfer the twisted log onto a baking sheet lined with parchment paper, and bring the ends together to form a seamless wreath.
- 1 Egg yolk, Splash of milkWhisk the egg yolk with the milk and brush it all over the wreath.
- Bake for 30-35 minutes (baking times can vary a bit depending on your oven). Right after baking, cover the hot yeast wreath with a clean kitchen towel! This keeps it irresistibly soft and fluffy.
Glazing the wreath:
- 60 g Powdered sugar, etwas Lemon juice or heavy creamDrizzle the lukewarm wreath with glaze! Simply whisk the powdered sugar with just enough lemon juice or heavy cream to create a smooth, thick glaze. Spoon it over the top of the wreath to finish it off.
Notes
Feel free to decorate your nut wreath with extra nuts, sliced almonds, or candied fruit to make it your own!
