Wreath Cake with Powidl

Try this delicious cake recipe:

The yeast dough: Mix the flour and yeast in a wide. Add the rest of the dough ingredients. Knead everything together with the dough hook of the hand mixer until smooth, push together a tiny bit.

Let dough rise, covered, in a warm place until doubled in size (about one hour).

The filling: put powidl in a large enough bowl. Add raisins, almond kernels (set aside about 1/10 for decoration), orange zest and cinnamon, stir everything together well.

Knead dough briefly. Roll out on floured surface to a rectangle about 30 x 50 cm. Using a large kitchen knife, cut dough lengthwise into three strips about 10 cm wide. Spread powidl filling evenly on the dough strips and spread. Leave a margin of about 1 cm all around. Brush edges with egg white.

Roll up each strip of dough from the long side. Braid dough rolls like a braid. Place on a baking sheet lined with parchment paper and fold into a wreath. Cover and let rise for thirty minutes.

Mix egg yolks and milk. Brush the yeast wreath with it. Bake in the heated oven on the second rack from the bottom at the indicated heat.

Take out, cool down. Stir the powdered sugar and orange juice together. Brush cake with it. Sprinkle with remaining almond kernels and pistachios.

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