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
