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Cinnamon, Berry and Marzipan Wreath

Makes 1 large or two small wreath

  • 500g flour + more for sprinkling
  • 250ml full fat milk
  • 1 tbsp + 50g + 50g of sugar
  • 1 cube (24g) yeast
  • Salt
  • 3 eggs (size M)
  • 75g + 60g butter
  • 2 tbsp cinnamon
  • 300g marzipan
  • 150g mixed dried berries (cherries, blueberries, cranberries, raisins, etc.)

Put the flour into a bowl and create a well in the middle.

Warm 125ml of milk and 1 tablespoon of sugar on the Simmering Plate, and then crumble the yeast into it, allow to completely dissolve.

Add the milk to the flour and mix to form a dough. Cover and let rise about 15 minutes in a warm place.

Separate 1 of the eggs. Melt 75g butter on the Simmering Plate. To the dough, add 50g sugar, a pinch salt, the melted butter, 1 egg, 1 egg yolk and 125 ml of milk (room temperature). Knead into a smooth dough.

Cover dough and let rise about 45 minutes.

Mix together the cinnamon, sugar and vanilla sugar. Coarsely grate the marzipan. Whisk an egg and with a fork, stir in the grated marzipan. Melt 50g butter and allow to cool.

On a floured surface, knead the dough a little and then roll out into a rectangle (about 35 x 65cm). Brush with 2/3rds of the melted butter. Spread the marzipan mixture over the top of the dough leaving about 2cm from the edge free. Sprinkle over the cinnamon-sugar mixture and then distribute the mixed berries/dried fruit. Roll up the dough from the long side of the rectangle.

Place the roll of dough on a sheet of baking paper and using a sharp knife, cut it in half lengthways, all the way through. Take the 2 halved portions of dough and wrap them around eachother to form a spiral, and then shape them to form a circle, like a wreath. Pinch the ends together to complete the shape. Lift the baking paper with wreath onto a baking sheet. Brush with the remainder of the melted butter and leave again in a warm place for 20 mins.

Bake the wreath for 25-30 minutes until golden brown in the Baking Oven.. Allow to cool before removing the Wreath from the paper. Sprinkle with powdered sugar and decorate as you will.

Recipe from

Earlier Event: February 14
Hot Chocolate Cream Puffs
Later Event: February 18
Classic Marmalade-Glazed Ham