Wreath Cake From Yeast Dough with Marzipan

A cake recipe for all foodies:

The yeast dough: Mix the flour and yeast in a wide bowl. Add salt, vanilla sugar, sugar, citro-bake, milk, egg and melted butter. Knead everything together with the dough hook of the electric hand mixer to a smooth dough. Push dough together with a dough card, flour a little bit. Cover the dough with a tea towel. Let dough rise in a warm place until doubled (about one hour).

The filling: cut the nougat into pieces. Melt in a small saucepan over low heat while stirring. Finely dice the marzipan paste. Place nougat, marzipan, hazelnuts, liqueur and water in a large enough bowl. Stir with the whisk of a hand mixer until smooth.

Knead yeast dough briefly. Roll out on a well-floured surface to a rectangle of about 40 x 50 cm. Pour the filling on top and spread with a palette or possibly a large kitchen knife. Leave a margin of about 1 cm all around.

Carefully roll up the coated dough sheet from the long side. Cut the filled dough roll in half lengthwise with a sharp kitchen knife. Fold dough strands into a braid. Place on a baking sheet lined with parchment paper form, fold into a wreath. Let rise for another thirty minutes.

Bake the yeast wreath in the heated oven on the second rack from the bottom for about thirty to thirty-five minutes.

Take out, bake for about ten minutes.

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