Easter Wreath with Vanilla and Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,038 cal. | (192 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 166 g | (143 %) | ||
| Carbohydrates | 532 g | (355 %) | ||
| Sugar added | 215 g | (860 %) | ||
| Roughage | 28.6 g | (95 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 32.5 mg | (271 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 1,346 μg | (449 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 112.7 μg | (250 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 2,470 mg | (62 %) | ||
| Calcium | 491 mg | (49 %) | ||
| Magnesium | 395 mg | (132 %) | ||
| Iron | 16.1 mg | (107 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 69 g | |||
| Uric acid | 563 mg | |||
| Cholesterol | 989 mg | |||
| Complete sugar | 237 g |
Ingredients
- For the dough
- 175 milliliters lukewarm milk
- 1 packet Dry yeast
- 80 grams sugar
- 400 grams Pastry flour
- 100 grams ground almonds
- 2 Vanilla bean
- 2 sprigs fresh rosemary
- 100 grams soft butter
- 2 eggs
- 1 tsp salt
- For decorating
- 100 grams powdered sugar
- 2 Tbsps lemon juice
- rosemary
- 1 Tbsp sugar
- lemon juice
- powdered sugar (for dusting)
Preparation steps
For the dough: Slit vanilla bean lengthwise, scrape out seeds and both boil along with rosemary in milk and simmer for about 5 minutes. Then remove from heat, let cool until lukewarm and remove vanilla bean and rosemary.
Dissolve dry yeast with milk and 1 teaspoon sugar, let sit 15 minutes. Sift flour into a bowl. Mix in all ingredients and yeast mixture and using a dough hook on a hand mixer process for about 5 minutes to form a dough. Divide dough into 2 equal pieces, roll out to about 50 cm (approximately 19 1/2 inches) long strands and then twist them together spirally. Place on a greased baking sheet and connect into a wreath. Cover with a cloth and let rest 20 minutes.
For the glaze: Mix egg yolk with milk and brush the rim of the wreath.
Place wreath in a preheated oven at 200°C (approximately 400°F) and bake until golden brown for about 30 minutes.
For decorating: Mix powdered sugar with 2 tablespoons of lemon juice to an icing and brush over the wreath. Pluck rosemary leaves, moisten with lemon juice, roll in sugar and sprinkle on the wreath. Dust with powdered sugar, if desired, slice into pieces and serve.
