Stir through sugar, curd, vanilla sugar and salt. Fold in oil, eggs and spices. Mix flour with baking powder. Fold in half, knead in the rest. Knead finely chopped candied orange peel and apricots with almond kernels into the dough. Rest dough for 10 minutes, then cut in half. Form 2 dough rolls, each 80 cm long.
Intertwine dough strands and shape into a wreath on a baking sheet lined with parchment paper. Brush with beaten egg milk. Bake in a heated oven (175 °C) for about 40-45 minutes. Cool down the wreath. Mix powdered sugar and orange juice. Spread a little icing on the underside of the Bahlsen cookie and stick it on the wreath.
Wrap with gold cord if desired and decorate with balls.
Do not cut too early, then the spice Advent wreath will smell wonderful for a long time.
Tip: Stock up on high-quality spices – it pays off!
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