For the wreath, warm 200 ml of milk lukewarm. Crumble yeast into it and dissolve while stirring. Put 500 g flour, vanilla sugar, 1 pinch of salt, sugar, soft butter and egg in a bowl. Add yeast milk.
Knead with the dough hooks of the mixer for approx. 5 minutes to a smooth yeast dough (if the dough is too firm, possibly knead in 3 tbsp. milk). Cover the dough and let it rise in a warm place for about 45 minutes until its volume has almost doubled.
Finely chop pistachios and almonds in the universal chopper or with a knife. Mix with 200 g jelly. Knead the dough briefly on a floured work surface. Roll out to a rectangle (approx. 35 x 65 cm).
Spread the jelly mixture on the dough. Roll up the dough from the long side. Roll onto a large sheet of baking paper so that the seam edge is at the bottom.
Cut the roll in half lengthwise, but do not cut through completely at one end (leave to stand for approx. 3 cm). Twist the strands of dough into a cord (see below) and lay them round to form a wreath. Press the ends together well.
Lift the wreath onto a baking tray using the baking paper.
Cover the wreath and leave to rise for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 25-30 minutes, covering with baking paper after approx. 15 minutes. Warm the rest of the jelly.
Remove the wreath from the oven and immediately spread the jelly on top. Let it cool down.
For the decoration, knead marzipan, 1 tablespoon icing sugar and food colouring. Form into small red balls (approx. 1⁄2 cm Ø). Place on the wreath with mint leaves as desired.