Cinnamon Wreath

Here's how:

• 1

  Dissolve the yeast in the water. Place all the ingredients in a bread machine along with the dissolved yeast. Knead the dough with the dough hook for about 10 minutes, until the dough is smooth and pulls away from the sides of the bowl. Double the time if you’re kneading the dough by hand. Cover the dough and let it rise for about 30 minutes.

• 2

  Coarsely grate the almond paste using a grater. Roll out the dough into a rectangle about 30×60 cm and sprinkle the almond paste over it. Roll the dough into a log.

• 3

  Place the roll with the seam facing down on a baking sheet lined with parchment paper. Shape it into a round wreath and press the ends together. Then make slits—not all the way through—and arrange the strips of dough in alternating directions. Cover the wreath and let it rise for about 60–90 minutes, or until it doubles in size. Preheat the oven to 225 °C.

• 4

  Brush the top with the beaten egg and sprinkle with the sliced almonds and pearl sugar.

• 5

  Bake the wreath on the lower rack of the oven for about 20–25 minutes. Let the wreath cool on a wire rack.