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Ischler Germ Ring

4 servings

Ingredients

• 20 g Fresh yeast
• Powdered sugar (nach Bedarf)
• 0.12 L Milk (warm)
• Wheat flour (for starter) (nach Bedarf)
• 1 Stk Egg
• 1 Stk Egg yolk
• 60 g Sugar
• 100 g butter (melted)
• Lemon zest (grated) (nach Bedarf)
• 1 Prise Salt
• 350 g Wheat flour
• Milk (lukewarm) (nach Bedarf)
• Rum (nach Bedarf)
• 100 g Hazelnuts (grated)
• 20 g arancini, finely sliced
• Apricot jam (nach Bedarf)
• Vanilla sugar (nach Bedarf)
• chocolate glaze (nach Bedarf)
• 0.25 L whipped cream (lightly sweetened)

Instructions

1. Dissolve 20 g fresh yeast and one teaspoon powdered sugar in 0.125 L warm milk, mix with a little wheat flour into a soft starter dough ("Dampfl") and let rise in a warm place.
2. Knead one egg, one egg yolk, 60 g sugar, 100 g melted butter, grated lemon zest, a pinch of salt, 350 g wheat flour and some lukewarm milk with the risen starter dough into a silky, moderately firm dough and let rest covered.
3. Pour the dough into a buttered and floured ring mold, let rise again and bake until golden brown in an oven preheated to medium heat.
4. Turn out and cool completely.
5. Cut a finger-thick lid ring from the cooled germ ring and hollow out the remaining ring.
6. Mix the crumbs with a little rum, 100 g grated hazelnuts, 20 g finely cut candied orange peel, some apricot jam and vanilla sugar.
7. Sprinkle the ring cavity and lid ring with rum, brush inside and out with apricot jam.
8. Fill with the mixture, place the lid ring on top and cover with hand-warm chocolate glaze.
9. Garnish with 0.25 L firmly whipped, lightly sweetened whipped cream.

Based on a cookbook by Hans Hofer (1964), adapted with AI.