Summary

Ingredients

For the yeast dough:

• 500 g wholemeal spelled flour
• 1 cube yeast, fresh
• 100 g cane suar
• 1 packet vanilla
• 50 ml oil
• 1 egg (s)
• 200 ml milk, lukewarm
• 1 shot rum, possibly

For the filling:

• 350 g nuts, round
• 80 g cane suar
• 1 lemon (s), untreated, remove the zest it
• 8 cl rum or
• Milk or
• orange juice
• 0.5 teaspoon ½ cinnamon
• Fat for the shape

For the glaze:

• Nuts, chopped
• 1 dash milk or rum
• powdered sugar

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Instructions

1. For the yeast dough, dissolve the sugar, vanilla and yeast in the lukewarm milk. Add the oil, egg and rum. Finally, slowly knead in the flour. The dough must be kneaded well for at least 10 minutes (correspondingly longer by hand).
2. The dough has to be nice and smooth (it shouldn`t be sticky anymore - maybe add a little flour). After kneading it has to rise to dough. The volume of the dough should have doubled.
3. For the filling, stir the sugar into the rum, milk or orange juice. Add the remaining ingredients and mix everything well.
4. Divide the yeast dough in two and roll out (so that two rectangles are formed). Spread the nut mixture on the yeast dough sheets and roll up the two dough sheets from the long side.
5. Now cut through the rolls of dough with a sharp knife, so that there are 2 open strands each.
6. Now wrap these carefully (but still tightly) around each other. Put the resulting braids in a greased form (a round is recommended). Let rise again for a good 30 minutes until the dough has visibly increased its volume. This creates a wreath like a baker`s.
7. Preheat the oven to 170 ° C (top / bottom heat) and bake the wreath nice and brown for about 30 - 40 minutes.
8. Mix the liquid with the powdered sugar so that it becomes a creamy mass. Spread these on the still warm cake and sprinkle with the chopped nuts.