Elberfeld Ring Cake

Ingredients

• 1000 gFlour
• 375 gButter
• 12 gCinnamon
• 250 gSugar
• 5 pcsEgg
• 240 mlMilk
• 375 gCurrants
• 30 gYeast

Instructions

1. 1

   Prepare starter and proof

   • Warm the milk to about 35–37 °C. Dissolve the fresh yeast in the milk.
   • In a large bowl mix 500 g flour with the milk‑yeast mixture and the 5 eggs, add 125 g sugar and stir to a smooth, sticky dough.
   • Cover and let the starter rise in a warm place for about 45–60 minutes until visibly increased.
2. 2

   Finish the dough

   • After rising, knead in the remaining flour (500 g) and add the butter gradually in small portions until a smooth, workable dough forms (knead 8–10 minutes).
   • Cover and let rest/relax for another 20–30 minutes.
3. 3

   Roll out, fill and shape

   • Roll the dough out to a rectangle about 5–8 mm thick.
   • Sprinkle the remaining 125 g sugar, then cinnamon (12 g) and spread the currants (or jelly) evenly over the surface.
   • Roll up the dough carefully, form into an open wreath and place on a baking tray lined with parchment.
4. 4

   Final proof and bake

   • Cover the shaped wreath and let it rise until noticeably larger (about 30–45 minutes).
   • Brush with melted butter before baking.
   • Bake in a preheated oven at 180 °C (top/bottom) for about 25–35 minutes until golden brown. Brush again with butter after baking if desired and let cool.