Caramel rice wreath

Bring the whole milk and water to a boil. Add the salt and short-grain rice, then cook over low heat, stirring regularly, until the rice reaches the desired consistency. Allow to cool completely.

Mix the butter and sugar together. Add the flour and mix briefly to form a dough. Roll out the dough evenly to a thickness of approx. 3 mm and bake in a convection oven at a moderate temperature until golden brown and crispy. Leave to cool.

Note: The crumbs can be produced in advance and stored airtight in the freezer.

Caramelize the sugar until golden brown. Carefully add the warm cream and bring to a boil while stirring, until the sugar has completely dissolved. Allow the caramel sauce to cool.

Note: The sauce can be prepared in advance and stored in a sealed container at max. 5 °C.

Briefly mix the cooled rice pudding, caramel sauce and caramelized breadcrumbs together in a mixer bowl. Process further immediately.

Roll out the laminated sweet yeast dough to a thickness of 3 mm. Then allow to rest in the freezer for 45–60 minutes.

Cut the chilled dough into strips of approx. 10×32 cm. Pipe approx. 240 g of the prepared filling lengthwise onto each strip. Brush one long edge of the dough strip with egg wash, then fold the strip lengthwise and seal well.

Cut each filled dough roll into 8 even pieces.

Place the filled dough pieces cut-side up into prepared ring molds (approx. 16 cm Ø). Cover and allow to proof well at room temperature.

Bake the pastries in a mild oven with steam until golden brown.

Carefully remove the wreaths from the molds after baking. While still warm, pipe approx. 20 g of caramel sauce 1:1 onto the surface of each wreath and spread evenly. The caramel sauce will slightly set as it cools.

Finish by garnishing with a few grains of fine pretzel salt.