Mix 380 g flour, salt, 1 egg and sugar. Crumble the yeast on it. Melt 50 g butter and add the milk, pour both into the bowl. Knead everything into a smooth dough. Cover and let rise for 1 hour.
Knead 50 g flour, 200 g butter and roll out into a square (approx. 20 cm x 20 cm) on a floured surface. Roll out the yeast dough into a square (30 cm x 30 cm). Place the butter dough sheet on top rotated by approx. 45 °. Now fold the corners of the yeast dough over it and roll out into a rectangle of approx. 25 cm x 35 cm. Then fold over the long side towards the middle. Wrap in foil and chill for approx. 20 minutes. Then roll out and fold over the sides, refrigerate again. Repeat this process twice.
Halve the dough and roll out each half into a rectangle of approx. 20 cm x 60 cm. Separate 2 eggs. Mix the egg white with the marzipan. Spread half of each on a strip of dough, leaving an edge free along the long sides. Fold over the long sides towards the middle, leaving a gap of approx. 1 cm. Lightly press the dough. Now put each strand in a wreath. Place on 2 baking sheets lined with baking paper. Now mix the egg yolk and cream and brush the wreaths with it. Sprinkle with flaked almonds. Cover and let rise for 20 minutes.
Bake the wreaths one after the other in the preheated oven at 180 ° C for approx. 25 minutes.
Then stir together powdered sugar and 3 tablespoons of water and brush the hot wreaths with it. Cool and let dry.
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