Almond Wreath

Place 125 ml of lukewarm milk in a bowl and completely dissolve the fresh yeast in it.

Put the flour, 80 g sugar, egg, a pinch of salt, 50 g soft butter and the yeast milk into a mixing bowl and knead into a smooth, elastic dough.

Cover the dough and let it rise in a warm place for about 60 minutes, until it has visibly increased in size.

For the filling, melt 100 g sugar with 30 g butter in a saucepan or frying pan and add the ground almonds.

Stir and toast the almond mixture for about 3 minutes, then stir in the lemon zest, 4 tbsp lemon juice and 60 ml milk and let cool briefly.

Preheat the oven to 160 °C fan (alternatively 180 °C conventional) and line a baking sheet with parchment paper.

Roll the risen dough into a rectangle on a lightly floured surface and spread the filling evenly over it, leaving a small border all around.

Tightly roll the dough up from the long side, shape into a wreath and press the ends together well. Place the wreath on the baking sheet, make a lengthwise cut (not all the way through) and gently pull the strands apart.

Bake the almond wreath in the preheated oven for about 35 minutes, until golden brown.

Mix powdered sugar with 2 tbsp lemon juice until smooth and spread the glaze over the still-warm wreath. Sprinkle with sliced almonds and pearl sugar.