Ingredients
- For the dough:
- 250 ml milk
- 30 g fresh yeast
- 70 g SweetFamily organic sugar
- 600 g spelt flour (type 630)
- 1 pinch of salt
- 2 eggs (size M)
- 80 g soft butter
- flour to work with
- butter for the mould
- For the filling :
- 200 g cashews
- 75 g SweetFamily organic
- Icing sugar
- 1/2 tsp ground cinnamon
- finely grated zest of 1 organic orange
- 200 g double cream cheese
- For the icing:
- 70 g SweetFamily organic icing sugar
- approx. 2 tbsp. orange juice
Instructions
- Warm the milk to lukewarm. Crumble the yeast and dissolve it with 1 tbsp. organic sugar. Cover and leave to rise for 10 minutes.
- Knead the remaining organic sugar, spelt flour, salt, eggs, butter and yeast milk until smooth. Cover and leave to rise in a warm place for approx. 75 minutes until the dough has significantly increased in volume. In the meantime, roast the cashews in a pan without fat. Leave to cool on a plate, then chop. Mix icing sugar, cinnamon and orange zest with cream cheese, stir in cashews except for 1 tbsp. Divide the dough on some flour into 16 portions and flatten each. Spread the filling in the centre and close the dough around the filling to form balls. Place in a greased springform pan with a ring insert (26-28 cm diameter), sprinkle with remaining cashews. Cover and leave to rise for another 30 minutes.
- Preheat the oven to 180 °C top/bottom heat. Bake the wreath for approx. 35 minutes until golden brown. Remove and leave to cool on a cooling rack. Sieve the organic icing sugar and mix with the orange juice to make a glaze. Remove the wreath from the tin, sprinkle with it and leave to dry.
- Decorate the wreath with sugar Easter eggs as desired.
Recipe and photo: Nordzucker - Sweet Family
