High-Protein Sourdough Marzipan Wreath

In Germany, the Kaffee Kranz (Marzipan Wreath) is a staple of the traditional afternoon coffee table. This version takes that classic “Fine Pastry” and updates it with a sourdough base and a significant protein boost. By swapping standard yeast for slow-fermented sourdough and using vanilla whey protein in a creamy, fudgy almond filling, I’ve created a wreath that is deeply indulgent without being overly sweet. Brushed with a tart apricot glaze and topped with toasted almonds, it offers a perfect balance of soft, fruity, and nutty notes—bringing a piece of authentic German bakery culture to your kitchen.

 

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• Why You’ll Love This
• The Ingredients
• Substitutions
• Equipment Used
• How to Make this
• How To Store
• FAQ
• Other Recipes You Might Enjoy

Why You’ll Love This 

TL;DR

• Traditional Flavor, Better Macros: A classic German Kaffee Kranz with 20g of protein per generous slice.
• Sourdough Sophistication: Slow fermentation creates a complex, gentle tang that balances the sweet marzipan.
• Fudgy & Moist: A cream-based almond filling that stays luscious, even after baking.
• Digestible & Gut-Friendly: Sourdough proteases help break down gluten and protein for easier digestion.
• Step-by-Step Shaping: If you can roll a cinnamon bun, you can make this stunning twisted wreath.

Classic German Marzipan Wreath

Ok look, this one I made mainly for myself. Because…well, outside of Germany very few people seem to know the Marzipan Wreath, and I really, really wanted to eat one!

Even back in Germany, there were very few bakeries getting this rather pretty and utterly delicious recipe “just right”. I mean…just right for my rather particular taste. Let me explain.

These are my specific requirements:

• Super soft and fluffy dough that has flavor and doesn’t feel dry.
• A fudgy, moist marzipan filling. Being threaded all through the wreath generously.
• Lovely almond flavor from both the marzipan and a hint of almond extract being added to it, giving you a scent that wafts through your house as it bakes.
• The top absolutely has to be brushed with apricot jam, to provide the perfect fruity and tart contrast to all the almond sweetness. Plus apricot just goes incredibly well with almond! These Apricot-Almond Oats were my favorite dessert during my weight loss period!
• And I know some of you will shiver when I say this but: Raisins! It has to have raisins! They just give those fruity and juicy pops when munching your way through this soft,  fudgy treat and just make everything feel complete.
• Oh, yeah and crunchy flaky almonds on top of course. I mean, you do need a contrast to all the softness, right?

And to find all of the above in one wreath? That’s a quest in itself even with a bakery at every corner. In Ireland? Not a chance! So, clearly I had to come up with my own version of one of my favorite bakes.

What even is a Marzipan Wreath?

I rarely bother with definitions I admit, but this one I had to look up.
See, in Germany we don’t just have “Cake”, but a gazillion different definitions for certain baked goods. For example a layered sponge filled with cream (and various other fillings) would be a “Torte”, while this Wreath falls under “Hefe Feingebäck” (Yeasted fine pastry) and to earn the definition “fine” the dough must contain at least 10 parts fat and/or sugar per 90 parts grain.  
So there you have it.
Alas, this one has no yeast, because…well…I replaced it with sourdough. So is it a whole new category? Sourdough fine pastry?

Anyways, we tend to serve these pieces of pastry usually with afternoon coffee. The English would call it Teatime, but we don’t have all those tiny bits and bobs with sandwiches and whatnot, but rather a nice cup of coffee with a Danish or cake or any other sweet baked treat.

Wreath in particular, symbolising the circle of life, or a braided brioche (which this is essentially a version of) is often served around Easter, celebrating the renewal in spring.

Which was, frankly, when I intended to post it, but the dough had other plans, as you can read in the story of the base dough for this, my “Everything” Protein Sourdough.

A Healthy(ish) Sweet Treat

Which brings me neatly to my next point: This dough has a surprising amount of protein!

Nearly 20g per (generous) piece of this treat, thanks to the eggs and protein powder in both the dough and the filling. The ground almonds add even more of course and a bit of fiber, so if you squint (and ignore the copious amounts of butter in the dough), you could call this healthy.

It doesn’t have as much sugar as you’d think either, with just 11g per piece, thanks to sneaking some vanilla flavored protein powder into the filling, which acts similar to the icing sugar that is usually used, but comes with built-in sweeteners, removing the need for added sugar aside from what is already in the marzipan.

Sourdough Makes Everything Better

Using sourdough, including proper slow fermentation, to get the fluffiest possible dough, doesn’t just break down the protein from flour, eggs and protein powder into easier digestible molecules, thanks to proteases (You can read more on the topic in my blog post on why I bake with sourdough and protein), but also makes this dough pretty gut friendly.

Essentially got get a proper artisan Marzipan Wreath with incredible depth of flavor and benefits, that would cost you a pretty penny, could you even buy it anywhere. And you made it all yourself!

How is that for a coffee table treat?

But Sonja, Won’t It Taste…Healthy?

After serving this to people viewing my house, the agent and various other lucky receivers of my test versions, I’m happy to report: Absolutely no one even suspected it would be healthy. Let alone have protein.
It has none of the dryness you’d expect from anything with added protein and the sourdough just makes the flavor more complex, but in no way sour. It just balances the sweetness with gentle tang and supports the fruity notes of raisins and apricot jam.

So go and make it for a special occasion. And only reveal after everyone asked for the recipe that this is, in fact reasonably good for them.

Easier Than It Looks

If you look at the wreath and think “Well it’s pretty, but looks way too complicated!”, worry not! If you can make cinnamon rolls, you can make this. It’s essentially the roll itself cut open and twirled. That’s it. No fancy braiding required!

A Note On The Dough Amount 

This recipe, to make one rather large marzipan wreath with about 10-12 pieces, needs only  half a portion of the “Everything Sourdough Protein Dough”. 

You could of course halve it, but with it having 5 eggs for the exactly right hydration (I tried other amounts and it failed miserably) this gets a little tricky. Now, if you really want to halve it, weigh one egg in a bowl, whisk it vigorously and add exactly half of that to your wet ingredients. Use the other half for scrambled eggs.

But here is a better idea: With this dough being so versatile, make the full amount and bake one half as brioche or burger buns(recipes for Garlic Cheese pull apart bread and Danishes will soon follow) and shape the other into this marzipan protein wreath. I promise you’ll be happy you made it all!

Ingredient Notes

The list here is relatively short, as I covered the dough ingredients in the master recipe. So here I’m just talking about the filling for the wreath.

The Marzipan Filling

• Marzipan – I used a simple pack of marzipan from the supermarket. In Germany, we use ‘Edelmarzipan’ with a high almond-to-sugar ratio. If you are in the US, look for a high-quality almond paste or marzipan that isn’t just flavored sugar. We are only using a part of it. Store the rest in an airtight container in the fridge. It’ll last several weeks and makes a fabulous addition to Cherry Bakewell Oatmeal.
• Ground Almonds – You can use the simple ground almonds or almond flour. They work equally well.
• Cream – I very rarely use cream in my recipes, but for this one I made an exception, as it gets the filling to the soft and spreadable consistency while keeping the dough incredibly moist during baking. Milk just doesn’t have the same effect.
• Egg – Binds the filling while adding more protein. Always a plus in my book.
• Whey Concentrate – For this one you’ll definitely want to use either vanilla or even almond flavored protein powder of you happen to have it. Since it replaces the icing sugar in both volume and sweetness and unflavored one won’t do the same.
• And for this recipe even more than usual: Use a protein powder that you really enjoy. For me this is MyProtein Whey.
• This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try. I feel it has no weird after taste, which is pretty relevant if you bake with it.
• Almond extract – You don’t need much, but it really emphasizes the almond flavor of the wreath. Skip it at your own risk.
• Raisins – Controversial, I know. So if you hate them, simply leave them out or replace with chopped dried apricots, which would be equally lovely.

Topping

• Egg – While some people use cream or milk for brushing their marzipan wreath, I just adore the deep golden shine egg wash adds. It just looks so festive!
• Apricot Jam – Apricots, as most stone fruit, just go exceptionally well with marzipan. They complement each other, as both apricots and almonds belong to the rose family. You could of course use a different jam, but this would be the classic combo.
• Flaked Almonds – These are entirely optional but look pretty and give a bit of crunch. If you don’t have any, don’t worry. It’ll still be delicious.

substitutions

Marzipan Filling

• Marzipan – If you don’t have marzipan, don’t worry. You can very easily make it yourself simply with more ground almonds and icing sugar. Kimberly from “The Daring Gourmet” has one of my favorite recipes for it.
• Ground Almonds – Ground Pistachios will work beautifully here and give you a green, very spring-like streak in your wreath. Hazelnuts would be lovely too.
• Cream – If you are lactose intolerant, Oatly whippable creamy oat is a fantastic alternative if you can find it. I love it so much, I tend to order several packs, as they are shelf stable, to always have a cream alternative around.
• Egg – You could use about ¼ cup/60ml more cream instead. Though add 40ml first, then see how the filling behaves. It should be soft and spreadable, but not runny.
• Whey Concentrate – Any vanilla flavored protein powder that has a bit of fat and that you enjoy drinking (holding your nose while downing a glass doesn’t count!) will work here. Just avoid very concentrated ones like whey isolate, as it can be a bit too drying for baking.
• If you want to skip the protein altogether simply replace with icing sugar.
• Raisins – They are entirely optional and some would argue not traditional for a marzipan wreath. I just adore them. So leave them out or replace with any dried fruit you enjoy.

Topping

• Egg – Use more cream for brushing the sourdough protein wreath before baking if you don’t have more eggs than needed for the dough. It’s won’t have the same shine but still be delicious.
• Apricot Jam – Orange marmalade would make a less sweet but very interesting substitution. Peach works too. I would stay away from any red jams, as they darken the crust further. But if raspberry or strawberry is all you have, by all means use that.

Variations

• Make smaller braids instead of one large wreath. They can look really pretty on a festive table and make for a super indulgent breakfast. Think almond croissant without the laminating.
• Use different ground nuts in the marzipan filling. Pistachios would be my personal favorite.
• Make a cinnamon protein wreath by swapping in the filling from these cinnamon rolls.

Top Tips For Success

• Keep it cool. This is the key secret for working with this rather buttery dough. It should be cooled thoroughly (4h min.) before shaping and once it’s rolled up, put it back into the fridge for 30 minutes or longer, to make the shaping super easy.
• Give it time. I know we all want our sweets right now (me too), but a good sourdough takes time. Be sure to let it proof until really fluffy, then shape and rest again until risen noticeably. This will give you the dreamy-soft result like from an artisan baker. Though it’ll probably taste even better.
• Be gentle. This is an enriched dough that balances right along the edge between “Incredibly soft” and sticky mess. Being gentle when shaping it, cooling it well, using a bit of flour and, if needed, a bench scraper, to lift it off the work surface, will pay off in having a workable dough that can handle a lot of filling for its weight.
• Don’t worry about the connection of the two ends looking perfect. I did in my first tries, messing with them, trying to make them stick together. But all you need to do is lay the ends of the wreath over the starting piece. That’s it. The dough will do the rest.

Equipment Used

Since I gave the full details on what I used for the dough in the master recipe, here are just the few things you need for the wreath.

• Food Processor – For the Marzipan filling. You can absolutely use a hand mixer or even a fork and some elbow grease instead. I just find a food processor gives me the smoothest results very easily.
• Rolling Pin – For rolling out the dough before filling
• Sheet Pan – For baking the sourdough wreath
• Pastry Brush – For applying egg wash and apricot jam
• Stick Blender – Not absolutely necessary but helpful to get a chunky apricot jam nice and smooth without losing half of it, passing through a colander. You probably don’t want apricot chunks on your pretty wreath. Unless you do…in which case: Go ahead.

food processor

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sheet pan

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rolling pin

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How to Make this

The Dough

• Start the Everything Protein Sourdough three days before you plan to bake this wreath.
• Use half of the recipe for this after the bulk fermentation and fridge time.

• Use the other half for another recipe (like the Brioche from the base recipe or Burger buns) or make two Marzipan Wreaths. They freeze really well!
• Keep the dough in the fridge while you make the marzipan filling. You want it as cool as possible.

Mix The Almond Protein Filling

• Using a food processor, blend the marzipan, ground almonds, about 2/3 of the cream, the egg, whey protein (be sure you use a brand you enjoy drinking, as we are using it instead of icing sugar as sweetener), cinnamon (optional), almond extract and vanilla until smooth.

• Check the consistency. It should be soft and spreadable, but not runny. If it feels too firm, add the remaining cream bit by bit.
• The amount you need depends a bit on the age and moisture content of your marzipan and almonds.
• If your filling feels too soft, add a little more ground almonds or marzipan.

Preparation

• Line a sheet pan with baking parchment.
• Dust your work surface with a bit of flour. Get a rolling pin, offset spatula or silicone spatula and a dough scraper ready. You want all your tools on hand when you start working the dough, as you don’t want it to warm up too much.
• The butter in the dough will have firmed up enough in the fridge to make it reasonably easy to work with, but if it gets too warm it’ll still stick. So working quickly is a good idea.
• No worries, this doesn’t need many steps.

Rolling Out The Enriched Dough

• Using your rolling pin, roll out the dough into a rectangle that is about 11 in/30 cm x 15 in/40 cm.
• When you have it rolled out about halfway, lift the sides and dust a little flour underneath. This will keep it from sticking when you roll it up.
• Get the sides relatively straight by using your dough scraper and pushing them in a little. This will give you a nice and clean roll later.

Add The Protein Almond Filling

• Once the dough has the right size, use a spoon or spatula to dot the almond filling all over it.
• This will prevent the dough from ripping when you spread it out, as you’ll use less force than if you’d plop it all in one place.
• Using an offset spatula or silicone spatula, gently spread the filling all over your dough. You want it relatively even, but no perfection needed. In doubt do less. Bigger sections of marzipan in the wreath are delicious, while ripped dough is a bit annoying to work with later.

• When the almond filling is evenly spread, sprinkle over the raisins if using. You can use as little as you like or up to a cup. Any more and it gets a bit too heavy for the dough.

Roll Up Your Marzipan Filled Dough

• Starting on the long side, roll up your dough, keeping it tight especially at the start, so you have a neat log later.
• Use your thumbs to push the roll forward and your fingers to tighten and direct it.
• When it’s completely rolled, gently pinch the seam closed. No worries if it doesn’t fully close. The rising time will do the rest.

Transfer To The Sheet Pan For Cooling

• Now gently pick up your log (you can use the dough scraper to help) and place it seam side down on your parchment lined sheet pan.
• Push the whole thing in a large plastic bag that you inflate a little, so it doesn’t touch the dough and seal it with a clip or a knot.
• Transfer to the fridge and let it cool for at least 30 minutes, so it firms up again. This will make the shaping very easy.

Shaping Your Sourdough Almond Paste Wreath

• Once the log is cool and firm, flour your work surface again and get a large sharp knife.
• Lay the log out so it is straight and, keeping an about 1 in/2.5 cm section intact on one end, slice it in half lengthways, exposing the marzipan layers.

• Gently turn each strand so the cut side (the marzipan layers) is facing up. As you twist the two strands over each other, keep those layers visible on top to get that beautiful striped look.

• Pick it up, place back on the parchment and lay the open ends over the closed end, filling point up.
• Don’t worry if the joining of the ends looks a bit messy. The rise and bake will have it all look gorgeous when it’s ready.

Last Rise

• Back into the bag it goes. Leave it for the last rise for 2-6 hours, depending on your kitchen temperature, until it looks a bit puffed up.
• It will be noticeably puffy, but not as much as an unfilled dough, as of course the marzipan weighs it down.
• You can put it into the fridge at this point to bake the next morning if you like. So it’s perfect for getting ahead of a festive breakfast/afternoon tea.

Prepare Your Apricot Jam (if using)

• Blend your apricot jam or pass through a fine colander, so you don’t have huge apricot chunks in it.
• Heat it in a small saucepan with 1 tablespoon of water and bring it to a boil, stirring constantly.
• Simmer for about 3-4 minutes or until it’s thickening again.
• Set aside to cool slightly. You want it still warm for spreading. The warm jam acts like a fruity ‘glue’ for the flaked almonds and seals the moisture into the wreath.

Bake your German Sourdough Wreath

• Preheat your oven to 350°F/175°C.
• Whisk an egg with a tablespoon of water and brush the wreath all over with the mixture.
• Bake in the center of the oven for about 30-40 minutes.

• After about 20 minutes of the baking time, take out the sheet pan, brush the wreath with the warm apricot jam, sprinkle with almond flakes (if using), then rotate the pan by 180 degrees and put it back into the oven to finish baking. The wreath is ready baked when it’s deeply golden brown and has reached about 190°F/88°C at the center. An instant thermometer helps to check but isn’t absolutely necessary.
• You can also test with a toothpick. If it comes out clean without any dough, it’s ready.
• Allow to cool for at least 20 minutes on the sheet pan, so it can firm up a bit.

How To Serve

Transfer to a serving platter and slice into generous pieces, showing the marzipan layers.
This almond scented Wreath is fabulous with a cup of coffee or tea and personally I don’t think it needs anything else.

Though some would argue you could drizzle it with a bit of lemon frosting. But then…the apricot jam is sweet enough. Though you could certainly spread a little more on if you like. I’m not judging.

How To Store

• You can keep the readily shaped wreath in the fridge for up to 3 days before baking, making it perfect for festive meal prep.
• This marzipan wreath will stay lovely and moist for up to 3 days in an airtight container on the counter and about 4 days in the fridge.
• It freezes very well in lidded containers. I usually cut it into portion sized pieces for this, so I can have a nice afternoon snack whenever I feel like it.
•  To enjoy after freezing, you can either allow it to defrost for about 2 hours or, as I often do, moisten it with a little water and bake in the oven or air fryer at 350°F/175°C for about 10-12 minutes.

FAQ

Now I’d love to hear from you in the comments!

Have you tried this? Did you enjoy it?
What other recipes would you like to see?

And if you enjoyed this recipe, please consider rating, sharing, or leaving a comment – your feedback truly helps my blog grow!

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