John Myers
Ingredients for 1 servings:
- 500 g wholemeal spelt flour
- 1 cube of yeast, fresh
- 100 g cane sugar
- 1 pack of vanilla
- 50 ml oil
- 1 egg(s)
- 200 ml milk, lukewarm
- 1 shot of rum, if desired
- 350 g nuts, ground
- 80 g cane sugar
- 1 lemon(s), untreated, zest
- 8 cl rum or
- milk or
- orange juice
- ½ tsp cinnamon
- Fat for the mold
- n. B. Nuts, chopped
- 1 shot of milk or rum
- e.g. powdered sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes
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 should be kneaded thoroughly for at least 10 minutes (longer by hand, depending on the amount of time). The dough should be nice and smooth (it shouldn’t be sticky anymore – add a little more flour if necessary). After kneading, it should rise. The dough should have roughly doubled in volume. For the filling, stir the sugar into the rum, milk, or orange juice. Add the remaining ingredients and mix well. Divide the yeast dough into two pieces and roll out (to form two rectangles). Spread the nut mixture onto the yeast dough sheets and roll up the two sheets starting from the long side. Now cut the dough rolls in half with a sharp knife, creating two open strands. Carefully (but tightly) wrap these around each other. Place the resulting braids in a greased pan (a round one is best). Let it rise for another 30 minutes, until the dough has visibly increased in volume. This creates a bakery-style wreath. Preheat the oven to 170°C (top/bottom heat) and bake the wreath for about 30-40 minutes until nicely browned. Mix the liquid with the powdered sugar until creamy. Spread this mixture over the still-warm cake and sprinkle with the chopped nuts.
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