Chocolate Apricot Wreath
This recipe is enough for 2 wreaths. The first for Christmas breakfast and the second for coffee on Boxing Day.
Porties: wreaths
Ingrediënten
Dough for the wreath
- 100 gr butter
- 450 gr sifted flour
- 4 tbsp powdered sugar
- 2 beaten eggs
- 150 ml (vegetable) milk
Filling for the wreath
- 25 gr melted butter
- 125 gr chopped dried apricots
- 100 gr melting chocolate (we used chocolate drops)
- 1 tbsp (vegetable) milk
For the topping
- 25 gr melted chocolate
Instructies
- Preheat the oven to 180 degrees Celsius
- Grease a springform tin with a diameter of 24 cm and place a piece of baking paper on the bottom.
- Add the butter (from the dough) and the flour together and mix until smooth. Add the icing sugar, beaten eggs and milk and mix to a smooth dough.
- Roll out the dough on a floured work surface into a square of about 30 to 35 cm. Brush the dough with the melted butter, mix the apricot pieces and chocolate drops and divide them over the dough.Keep the edges slightly free.
- Roll up the dough and cut pieces of about 2 cm. Place them in the springform pan in an overlapping fashion to form a wreath. Brush with some milk and place in the oven. Bake for about 30 minutes. The wreath is ready when the dough is golden brown.
- Let the wreath cool slightly and then place it on a wire rack to cool completely.
- Melt the 25 grams of chocolate and put it in a small piping bag or cornet of baking paper and draw lines over the wreath.
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