An appetizing ruddy wreath made of delicate cottage cheese dough with a nut filling is perfect for morning tea and not only on the holiday of Holy Easter.
It is necessary
- - 1 egg;
- - 425 g flour;
- - 250 g of cottage cheese;
- - 100 g of sugar;
- - 1 egg yolk;
- - 1/2 lemon zest;
- - 6 tablespoons of milk;
- - 1 tablespoon of salt;
- - 800 ml of vegetable oil;
- - 250 g of chopped hazelnuts;
- - 1 bag of baking powder;
- - 50 g sugar (for filling);
- - 5 tablespoons of cream;
- - 100 g of marzipan mass;
- - 100 g of candied orange peel;
Instructions
Step 1
Prepare the dough. Prepare the curd, let it settle and drain the liquid that has evolved. Mix cottage cheese with milk, add an egg, add vegetable oil, add sugar, vanilla sugar and salt. Mix all ingredients thoroughly.
Step 2
Combine flour with baking powder and add portions of spoons to the curd mass. Stir the curd mass constantly until a homogeneous dough is obtained.
Step 3
For the filling, finely chop the candied orange peels and mix with the nuts. Add lemon zest, add sugar and add one tablespoon of cream. Cut the marzipan into thin slices.
Step 4
Grease a baking sheet with vegetable oil. Sprinkle flour on the work surface of the table and roll out the dough into a crust measuring 80 cm long and 20 cm wide.
Step 5
Spread the marzipan over the entire length of the crust and sprinkle with chopped nuts on top. Fold the edges of the dough so that the filling is completely covered and fasten the seam tight. Place the resulting wreath on a baking sheet with the seam down and join the ends together to form an even circle.
Step 6
Mix the egg yolk with the remaining cream and brush over the wreath. Use kitchen scissors to make decorative cuts on the wreath. Bake the product on the middle shelf of the oven, preheated to 180 ° C, for 50 minutes until golden brown.
