The dough is easy and pleasant to work with and while it rises, you can make the filling and curd – both parts are easy to make. Then it's ready to be put on the dough, which is twisted into wreaths and then into the oven.
Recipe for lucy wreaths with lemon curd and marzipan filling
These finest wreaths with marzipan filling and lemon curd are simultaneously sweet, soft, tangy, and perfectly gooey.
The beautiful yellowish color makes them ideal as an alternative to the classic Lucia buns, often served on Lucia Day, December 13th. Hence the name. But the wreaths are delightful throughout December (and the rest of the year as well) and could be quite fitting during the holidays when there might be some baking happening.
The dough is easy and pleasant to work with, and while it rises, you can make the filling and curd—both simple to prepare. Then everything is ready to be spread onto the dough, twisted into wreaths, and popped into the oven.
Servings: pcs.
Lucy Wreaths with Lemon Curd and Marzipan Filling
The dough is easy and pleasant to work with and while it rises, you can make the filling and curd – both parts are easy to make. Then it's ready to be put on the dough, which is twisted into wreaths and then into the oven.
Equipment
- Pot
- Bowl
- Whisk (option 1)
- Hand Mixer (option 2)
- Rolling Pin
- Baking Tray
Ingredients
Dough
- 75 gram Butter
- 250 gram Milk
- 25 gram Yeast
- 0.18 gram Saffron ground
- 75 gram Sugar
- 1 pinch Salt
- 1 pcs. Egg
- 500 gram Wheat Flour
Lemon Curd
- 100 gram Lemon Juice
- 2 gram Sugar
- 3 pcs. Egg
- 60 gram Lemon Zest
- 100 gram Butter
Marcipanremonce
- 100 gram Butter soft, room temperature
- 125 gram Sugar
- 125 gram Marzipan
Instructions
Dough
- Melt the butter in a small pot and then pour the butter into a bowl. Stir in the milk and dissolve the yeast in the warm mixture (it should not be warmer than fingertip warm).
- Stir in saffron, sugar, salt, and egg.
- Add the flour gradually, stir well, and knead the dough on a floured surface. Let rise for 1 hour.
Lemon Curd
- Mix lemon, sugar, and eggs in a small pot. Heat over medium heat while stirring – make sure it does not boil.
- When the mixture starts to thicken slightly, add butter and lemon zest. Continue whisking until it begins to thicken – the consistency should be like a vanilla custard.
- Chill the curd until ready to use.
Marzipan Filling
- Beat butter, sugar, and marzipan well together until you get a cohesive mixture.
Assembly of the Wreaths
- Roll out the dough into a rectangle, 5-6mm thick.
- First, spread the filling and then the curd on the dough – spread well to the edges.
- Fold the dough in half and cut 14 strips from it. Twist each strip and form into wreaths (see the method in the video).
- Place the wreaths on a baking sheet and bake for 15-20 minutes in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit).
Notes
