Stollen wreath

Ingredients for 1 servings:

• 500 g wheat flour or wholemeal flour
• 1 sachet of dry yeast or 1 cube of fresh yeast
• 125 ml milk
• 50 g sugar
• 300 g butter
• 100 g almonds, chopped
• 75 g walnuts, ground
• 150 g candied lemon and orange peel
• 2 tbsp rum
• 3 tsp speculatius spice
• 100 g powdered sugar
• 2 tbsp lemon juice
• 1 apple

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

for a wreath form

Melt two-thirds of the butter and let it cool to lukewarm. Mix the sugar with 2 teaspoons of speculatius spice. Make a dough from the flour, yeast, melted butter, and sugar mixture, adding just enough milk to keep the bowl and hands clean while kneading and the dough is smooth. Cover and let rise in a warm place for 1 hour. Meanwhile, roast the almonds in a dry pan. Chop the candied lemon and orange peel and mix with the nuts, almonds, rum, and the remaining speculatius spice. Once the dough has risen, roughly knead in this mixture and shape the dough into a rope so that it fits into a wreath cake pan. Place it in the previously greased pan and gently press the ends together to shape it. Bake in an oven preheated to 200°C (top/bottom heat) on the middle rack for 20 minutes. Then reduce the oven temperature to 175°C (350°F) and bake for another 25 minutes. Do the toothpick test. Meanwhile, melt the remaining butter. Immediately after baking, butter the wreath while it’s still in the baking pan. Let it cool for about an hour. During this time, mix the powdered sugar and lemon juice to make a glaze. Remove the wreath from the pan and place it on a cake plate, glaze it, and let it cool completely. Store the wreath in a cake box with the apple in the center in a cool place. This way, it will keep easily for two weeks, even once cut.