Ingredients
For the yeast dough
(all ingredients at room temperature)
- 500 g plain flour
- 100 g sugar
- 100 g butter
- 40 g fresh yeast
- 5 g salt
- 250 ml milk
- 1 egg
- 3 egg yolks
- vanilla sugar
- grated lemon zest
Additionally
- 100 g dried plums, soaked in STROH
- melted butter
- cinnamon-sugar mixture
Preparation
- For the yeast dough, slightly warm up the milk.
- Process all ingredients in a stand mixer until smooth dough forms. Then, cover with a damp cloth and let it rise.
- While the yeast dough is rising for the first time, cut the dried plums into small pieces.
- Brush the wreath pan with melted butter and sprinkle with the cinnamon-sugar mixture.
- Roll out the risen dough on a floured surface into three rectangles, each about 7 mm thick.
- Brush each rectangle with melted butter and sprinkle with some cinnamon-sugar. Evenly distribute the marinated dried plums on top and roll up the dough pieces.
- Braid the rolls and place them in the wreath pan, making sure the ends touch and there are no gaps.
- Let the wreath rise for another 40 to 45 minutes.
- Afterward, brush the top with melted butter and sprinkle with cinnamon-sugar.
- Bake the wreath cake in the oven at 170 °C for approximately 60 minutes.
ALTERNATIVE DOUGH FOR THOSE WITH YEAST ALLERGIES
A variant for anyone who cannot eat yeast products:
Ingredients
- 250 g spelt flour
- 50 g sugar
- 50 g butter
- 7 g cream of tartar baking powder
- 5 g salt
- 125 ml milk
- 2 egg yolks
- vanilla sugar
- grated lemon zest
- rum raisins
Preparation
- Use a food processor to mix all ingredients except the rum raisins into a dough. After mixing, gently
work in the rum raisins. Please note that compared to a yeast dough, this dough will be quite sticky. - Proceed to use the dough as described in the recipe.
