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Christmas Bread Wreath with Walnuts and Raisins
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Servings:
10 people
Author:
Prep Time:
1 hour, 25 minutes
Cook Time:
20 minutes
Total Time:
1 hour, 45 minutes
Course:
Breakfast
Tea Time
Cuisine:
Medium
🧂 Ingredients
500 g
all purpose flour
20 g
sugar
10 g
salt
14 g
instant yeast
30 g
unsalted melted butter,
cooled down to room temperature
300 ml
lukewarm water
40 g
unsalted melted butter,
cooled down to room temperature
100 g
brown sugar
1 tsp
ground cinnamon
1/4 tsp
ground cloves
1/8 tsp
ground nutmeg
50 g
chopped walnuts
50 g
raisins,
previously hydrated for 10min in boiling water and cooled to room temperature
4 tbsp
icing sugar
as needed
water to dilute
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Instructions
1
Mix everything in a bowl and knead. You can use a stand mixer with a hook
attachment, hand mixer with a swirl attachment or by hand.
2
Stop kneading when you can perform a window test successfully: grab a ball of
dough and start stretching it slowly until you can see through the center. If it
breaks then it needs more kneading.
3
Let proof covered with a cloth until it doubles in size. If your kitchen is
cold, put it inside a turned off warm oven. Mine took 20min.
4
Roll out into a long rectangle on a floured surface. Also flour the top of the
dough so the rolling pin doesn't stick.
5
Make sure the dough isn't stuck to the table. Brush the melted butter on the
rectangle you made.
6
Mix the brown sugar, cinnamon, cloves and nutmeg and spread evenly on the dough.
On one of the long sides leave 3cm without filling for afterwards when we close
the roll.
7
Also spread the chopped walnuts and raisins.
8
Start rolling from the long side that doesn't have a gap without filling. Do it
really tightly to minimize aire within the layers.
9
When you get to the end, stretch gently the last part and use it to close the
roll.
10
Open the roll down the center lengthwise using a really sharp knife, not
serrated. Be gentle when you do this and use nice, long strokes instead of going
down at once.
11
Roll each side onto its back so the layers are looking up and start braiding
them, always keeping the inside looking up. It's easier if your table is dusted
with flour. Once done braiding, gently squeeze the braid towards the centre so
it's tighter. For further reference watch the video above.
12
Prepare your baking tray with baking paper.
13
If you have an edgeless baking tray transfer the braid first onto it and then
close the wreath. If your tray has edges like mine, form the wreath and then
transfer it. It's best if you get someone's help to do so.
14
Let proof for 30min or until it doubles in size. If your room is too cold you
might need up to an hour.
15
Bake at 180C for 20-30min or until nicely golden.
16
Let cool down completely before removing from tray and do it carefully so it
doesn't break.
17
I made a thick glaze to do a few stripes, but add water depending of the effect
you want.
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