Braided almond-cream wreath (Kranzkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 104) by Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 26, 2025

    I'd wanted to make this for a long time - don't know why I waited as it was actually fairly quick and easy for this type of pastry. I used a stand mixer for both the dough (adding a few extra tablespoons of flour) and filling (2 7-oz pkgs almond paste were sufficient). Even though my kitchen wasn't that cold, the dough took 2 hours to rise. The wreath's shape got distorted when transferred to the pan; next time I would transfer it prior to twisting. Baking time was closer to 55 min. The Kranzkuchen still tasted delicious and fresh enough the morning after baking.

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