Christmas wreath with pistachios

METHOD

How to make it

1. 01

   STEP 1

   Done

   Pistachios: 10 minutes

2. 02

   STEP 2

   Done

   Basic dough: 30 minutes + 60 minutes rise

3. 03

   STEP 3

   Done

   filling: 5 minutes

4. 04

   STEP 4

   Done

   Fill through kneading and second row: 15 minutes + 60 minutes rise

5. 05

   STEP 5

   Done

   Baking and finishing: 25-40 minutes

6. 06

   STEP 6

   Done

   Preferably make pistachios 1-2 days before, so the taste can develop well.

7. 07

   STEP 7

   Done

   Mix the pistachios with the sugar finely in the stand mixer. Add the egg and mix to a smooth meal. Scoop the orange grater and rosewater. Its role 46 inches of food, pack in holding foil and store in a refrigerator.

8. 08

   STEP 8

   Done

   Dried fruit wells for filling

9. 09

   STEP 9

   Done

   But for the filling the dried fruit 1-2 Hour in the amaretto. Then drain the fruit.

10. 10

    STEP 10

    Done

    Make sure all ingredients are at room temperature, yeast is fond of heat. Heat the water or milk in a saucepan with the yeast and sugar until lukewarm.

11. 11

    STEP 11

    Done

    Make a dimple in the flower and break the egg in it. Add the lukewarm milk yeast mixture. Sprinkle the edge of the flower with a big pinch of salt.

12. 12

    STEP 12

    Done

    Mix all the ingredients well from the middle with your fingers (or a spatula) and then knead the mixture well with your hands to make it smooth. Always push away part of the dough with the mouse of your hand, fold it back and repeat this movement. This will take about 5-10 min

13. 13

    STEP 13

    Done

    Add the butter and apricot jam and knead the dough by pushing it apart and folding it back again and again until it becomes elastic and supple. This will take about 8-10 min Knead no longer than necessary and try not to warm the dough.

14. 14

    STEP 14

    Done

    Form a bulb of the dough, place in a bowl, sprinkle light with flour and leave covered with plastic foil or a moist clean dishcloth in a lukewarm place 1 Hour rise. The dough should at least double in quantity.

15. 15

    STEP 15

    Done

    Knead fill through it

16. 16

    STEP 16

    Done

    Mix the violent dried fruit with the cinnamon.

17. 17

    STEP 17

    Done

    Press the raised dough flat on a thin floured worktop and spread the filling over it. Mix the filling well by kneading the dough thoroughly. Form a long narrow dough rag of 50×15 inch from the dough. Put the roll of pistachios on it. Roll the dough from the long side around the food. Put the roller down with the seam on the work surface and press the ends together to create a wreath. Place the wreath on a baking plate covered with baking paper.

18. 18

    STEP 18

    Done

    Leave the wreath covered again 1 Hour rise.

19. 19

    STEP 19

    Done

    Baking and finishing

20. 20

    STEP 20

    Done

    Preheat the oven 180 degrees. Bake the wreath in the preheated oven 25-40 min. golden brown and cooked.

21. 21

    STEP 21

    Done

    Heat the jam with the orange liqueur before finishing. Sieve the jam and brush the wreath with it. Sprinkle the wreath with the pistachios and serve the bread lukewarm or cold. I like it with butter and some apricot jam.

22. 22

    STEP 22

    Done

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