Yeast wreath with almonds and raisins

Ingredients for 1 servings:

• 300 g flour
• 21 g yeast, fresh
• 125 ml milk, lukewarm
• 50 g sugar
• 1 pinch of salt
• 1 egg(s), size M
• 50 g butter
• 1 lemon(s), untreated
• 30 g butter
• 100 g sugar
• 200 g almond(s), ground
• 6 tbsp milk
• 50 g raisins
• 100 g powdered sugar
• 2 tbsp lemon juice
• 50 g almond flakes
• 2 tbsp granulated sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Sift flour into a bowl and make a well in the center. Crumble the yeast and dissolve it in the lukewarm milk. Add the sugar and pour it into the well. Cover and let rise in a warm place for about 15 minutes. Knead the pre-dough with salt, egg, and butter well, then cover and let rise in a warm place for 30 minutes. For the filling, zest the lemon. Juice the fruit. Heat the butter and sugar in a pan, stirring constantly. Add the ground almonds and toast until lightly toasted. Stir in the lemon zest and juice, then stir in the milk and raisins. Let the mixture cool. Knead the yeast dough well on a floured surface and roll it out into a rectangle. Spread the almond mixture on top, leaving a 2 cm wide border free. Roll up the dough from the long side and bend it into a wreath. Press the ends together. Place the wreath on a baking sheet lined with baking paper, lightly score it every 3 cm, and let it rise for about 10 minutes. Bake at 180°C for about 40 minutes. For the decoration, sift the icing sugar and mix it with the lemon juice until smooth. Brush the icing sugar over the still-warm wreath and sprinkle with flaked almonds and sugar powder.