Ingredients
Yeast dough:
- 500 g flour
- 1 package dry yeast
- 1 pinch salt
- 120 g sugar
- 250 ml milk, lukewarm
- 100 g butter, softened
- flour for handling
- milk to be brushed on
- 1 tbs almond flakes
- 1 tbs sugar crystals
Filling:
- 100 g dried cherries (or cranberries)
- 2 tbs red jam
- 50 g marzipan
Preparation
Yeast dough:
1. Mix the flour, dry yeast, and salt in a bowl and make a well in the center of it. Add sugar, milk, and butter and knead everything into a smooth yeast dough. Let the dough rise again in a warm place, covered, for approx. 45 minutes until the mixture has visibly increased in bulk.
2. Cut out a circle of parchment paper with the help of a 24 cm lid and place it in the pot.
Filling:
3. Chop the cherries, knead the yeast dough on a floured countertop, roll out thinly into a rectangle, and brush with the jam. Spread the cherries over top. Crumble some marzipan and spread over top.
4. Roll up everything starting with the longer side, create a wreath, and place on top of the baking paper in the pot. Cut the surface of the wreath with scissors, brush with milk, and sprinkle with sugar crystals and almond flakes.
5. Place the pot on the hob and switch to a small level. Place the Navigenio overhead and switch to the low level, bake for approx. 40 minutes until pale brown.
6. At the end of baking time, remove the Osterkranz from the pot and let it to cool on a wire rack.
This recipe has been tested and approved by AMC.
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