The Dough

1. Start the Everything Protein Sourdough two days before you plan to bake this wreath.
2. 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!
3. Keep the dough in the fridge while you make the marzipan filling. You want it as cool as possible

Mix The Marzipan Protein Filling

1. 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.
2. The amount you need depends a bit on the age and moisture content of your marzipan and almonds.
3. If your filling feels too soft, add a little more ground almonds or marzipan.

Preparation

1. Line a sheet pan with baking parchment.
2. 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.
3. 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.
4. No worries, this doesn’t need many steps.

Rolling Out The Enriched Dough

1. Using your rolling pin, roll out the dough into a rectangle that is about 11 in/30 cm x 15 in/40 cm.
2. When you have it rolled out about halfway, lift the sides and flour underneath. This will keep it from sticking when you roll it up.
3. 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

1. Once the dough has the right size, use a spoon or spatula to dot the almond filling all over it.
2. 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.
3. 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.
4. 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

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

Transfer To The Sheet Pan For Cooling

1. 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.
2. 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.
3. 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

1. Once the log is cool and firm, flour your work surface again and get a large knife.
2. 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.
3. 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.
4. Pick it up, place back on the parchment and lay the open ends over the closed end, filling point up.

Last Rise

1. 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.
2. It will be noticeably puffy, but not as much as an unfilled dough, as of course the marzipan weighs it down.
3. 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)

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

Bake your German Sourdough Wreath

1. Preheat your oven to 350°F/175°C.
2. Whisk an egg with a tablespoon of water and brush the wreath all over with the mixture.
3. Bake in the center of the oven for about 30-40 minutes.
4. 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.
5. 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.
6. You can also test with a toothpick. If it comes out clean without any dough, it’s ready.
7. Allow to cool for at least 20 minutes on the sheet pan, so it can firm up a bit.

How To Serve

1. Transfer to a serving platter and slice into generous pieces, showing the marzipan layers.
2. This almond scented Wreath is fabulous with a cup of coffee or tea and personally I don’t think it needs anything else.
3. 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.