Easter Wreath with Almond Crust


Rating: 3.33 / 5.00 (9 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

For the wreath:











For coating:




For the glaze:




For the garnish:



Instructions:

For the Easter wreath with almond crust, first grate the lemon zest, cut the lemon in half and squeeze out the juice for the glaze. Stir egg yolks with milk to coat. Heat butter.

For the dampfl, heat milk to lukewarm, add yeast and a little flour and let it dissolve.

Put the flour in a suitable bowl and make an indentation, add the dampfl. Add sugar, butter, yolks and lemon zest, sprinkle salt on top of flour and knead dough from the center. Shape into a ball on floured surface and let rise with lid closed for about ten minutes.

Transfer the dough to a floured surface and work in the raisins. Divide the dough and roll two strands, brush the ends with the milk-yolk mixture and braid into a plait. Prepare a baking sheet with parchment paper, place a pudding mold in the center and place the Striezel all around, pressing ends together.

Brush the wreath again with the milk-yolk mixture, sprinkle with flaked almonds and let rise for 15 to 18 minutes. Bake the Easter wreath with almond crust in the oven at 180 °C for 25 minutes until golden, then brush with glaze and let cool.

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