Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 grams flour
- 21 g yeast, fresh
- 125 ml milk, lukewarm
- 50 grams sugar
- 1 pinch (s) salt
- 1 egg (s), size M
- 50 g butter
- 1 lemon (s), untreated
- 30 g butter
- 100 g suar
- 200 g almond (s), round
- 6 tablespoon milk
- 50 g raisins
- 100 g powdered suar
- 2 tablespoon lemon juice
- 50 g flaked almonds
- 2 tablespoons granulated sugar
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and make a well in the middle. Crumble the yeast and dissolve it in the lukewarm milk. Add sugar and pour into the hollow. Cover and let rise in a warm place for approx. 15 minutes. Knead the pre-dough with salt, egg and butter well and cover and let rise in a warm place for 30 minutes.
- Grate lemon for the filling. Squeeze the fruit. Heat the butter and sugar in a pan while stirring. Add the ground almonds and roast them nicely. Stir in lemon zest and juice, then stir in milk and raisins. Let the mixture cool down.
- Knead the yeast dough well on a floured work surface and roll out into a rectangle. Spread the almond paste on it, leaving an approx. 2 cm wide border free. Roll up the sheet of dough from the long side and bend it into a wreath. Press ends together. Place the wreath on a baking sheet lined with baking paper, scratch lightly at a distance of 3 cm, leave to rise for another 10 minutes.
- Bake at 180 ° C for about 40 minutes.
- For the decoration, sieve the powdered sugar and mix with the lemon juice to a smooth glaze. Brush the still lukewarm wreath with it and sprinkle with flaked almonds and granulated sugar
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