5
Average: 5 (1 vote)
(1 vote)
Savarin
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation

Ingredients

for
1
For dough
150 milliliters
lukewarm Milk
1 cube
fresh Yeast (42 grams)
80 grams
500 grams
100 grams
chopped almonds
100 grams
80 grams
softened Butter
2
1 teaspoon
For topping
100 grams
sliced almonds
3 tablespoons
Honey (40 grams)
1 tablespoon
50 grams

Preparation steps

1.

For the dough, mix the yeast with the milk and 1 teaspoon sugar until smooth and let rise in a warm place for about 10 minutes. Toast the almonds in a dry pan and set aside. Sift the flour into a bowl. Mix all dough ingredients and yeast mixture and process with the dough hook of an electric hand mixer on the lowest level first, then on the highest setting for about 5 minutes until the dough is smooth.

2.

Cover and let rise in a warms place for about 45 minutes. Knead the dough on a floured surface. Divide it into three equal pieces and roll out to about 70 cm (approximately 28 inches) long strands. Braid the dough, connecting the ends to form a ring. Place on a greased baking sheet. Cover and let rise in a warm place for another 20 minutes. Preheat the oven to 180°C (approximately 350°F).

3.

Bake until golden brown, about 30 minutes.

For the topping, bring the almonds, honey, cream and butter to a simmer in a small saucepan until the mixture is light brown. Brush the wreath 10 minutes before the end of the baking time. Cool on a wire rack. Decorate with colored eggs or sweets if desired.