Usually served for Epiphany in France, this braided wreath filled with almond cream makes a perfect festive breakfast!
For the wreath:
- 17g fresh yeast
- ¾ cup (180ml) milk
- ¼ cup (60g) butter
- ¼ cup (50g) white sugar
- 1 large egg
- ½ teaspoon salt
- 1 Tablespoon orange zest
- 3 cups (360g) all-purpose flour
For the almond filling:
- 1/3 cup + 1 Tablespoon (100g) softened butter
- 1/2 cup (100g) sugar
- 2 large eggs
- 1 cup (100g) almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon rum (optional)
For the glaze & for decoration:
- 1 handful of slivered almonds
- 3 Tablespoons hot water + 2 Tablespoons sugar
- Crumble the yeast in a bowl and stir in a few Tablespoons of milk. Melt the butter and pour the milk on it.
- Add the rest of the ingredients and knead the dough for approx. 10-15 minutes (very important).
- Let the dough rise while covered at room temperature for a minimum of 30 minutes.
- In the meantime, make the filling: in a medium-sized bowl, beat the softened butter with sugar. Add the eggs, one at a time, whisking vigorously until pale and fluffy. Pour the almond flour, vanilla extract and rum (optional). Stir until smooth.
- Cover with cling film and refrigerate until ready to use.
- Take out the dough from the refrigerator, and roll out into a large rectangle on lightly floured surface. Spread the almond filling over.
- Roll the dough the long way, and cut the roll lengthwise (you will obtain two half long rolls). Braid like a braid with two locks, interlacing the two dough parts very carefully. Join the extremities with a little bit of water to help them stick together.
- Cover with a dishcloth and let rise another 30 minutes.
- Preheat the oven to 350 F (180 C) and bake the wreath for about 15-20 minutes, until slightly golden-brown.
- Remove from the oven, sprinkle with the slivered almonds, and brush immediately with the glaze. Let cool completely before serving.