Festive Wreath | Fresh From The Oven

This month’s Fresh from the Oven challenge was set by Michelle who blogs over at Utterly Scrummy Food For Families. I decided to make the festive wreath using my kitchen aid stand mixer, but decided not to even attempt Michelle’s directions for the actual making of the wreath, but rather to repeat my cinnamon buns layout and make a wreath using my pizza pan. To make the wreath more festive I lit a sparkler shaped in a star for the photograph. The taste is like a Chelsea bun and Dave and I each had one for after lunch dessert. I took the wreath to my cousin to add to their table for evening snacks and we were left with two to come home with. They do not keep very well, so make that your excuse for eating the whole lot in one day.

Festive Wreath

Festive Wreath

Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the dough:

  • 15 mls instant yeast
  • 420 g flour
  • 15 mls fructose
  • 7.5 mls salt
  • 50 g softened butter
  • 7.5 mls ground mixed spice
  • 315 mls lukewarm milk

for the filling:

  • 50 g softened butter
  • 30 mls fructose
  • 5 mls almond extract
  • 45 g flour
  • 125 mls blanched almonds, half the quantity chopped
  • 125 mls dried apricots chopped
  • milk for glazing

for the icing:

  • 30 g chocolate
  • 5 g butter

Method

for the dough:

  • place the milk into a pot on a low heat while you measure out the balance of the ingredients for the dough
  • using a mixer with a dough hook, add all the ingredients into the bowl
  • knead for 10 minutes until the dough forms a soft ball that springs back when lightly pressed
  • turn the dough out of the bowl and lightly grease the bowl
  • roll the dough into a ball and place back into the bowl
  • cover with clingfilm and leave to rise for 45 minutes in a warm place
  • near the end of the proving time make the filling so that it's ready to use as soon as the dough has proved

for the filling:

  • beat together the butter, fructose, extract and flour to make a paste
  • fold in the nuts and the fruit
  • knead the dough for a minute and then roll out in a large rectangle shape on a well floured surface
  • position the dough with the longest edge facing you
  • spread the filling over the bottom edge, then roll it up
  • use a sharp knife and cut the roll into 1 inch (2.5cm) slices
  • place the slices into a pizza pan around the edges, joining each slice together and pushing each one flat
  • leave to prove for 45 minutes before preheating the oven to 200° Celsius
  • glaze the exposed surfaces with milk
  • bake for 20 to 25 minutes until lightly browned and cooked through*

for the icing:

  • once you have taken the wreath out of the oven melt the chocolate and the butter in the microwave
  • drizzle the melted chocolate over the top of the wreath

Notes

* I checked at 22 minutes and one side was slightly darker than the other!

Click on the links for conversions and notes.

I then decided to make the wreath again in my bread maker. I have a Breville Ikon that allows me to select a dough setting and so I used that. I also decided to make the wreath itself differently by cutting the rolled out dough into two and making a filling for each half. I used the same filling as above for the one half and a dried cherry and pistachio nut filling for the second half. I rolled each one up lengthwise and then twisted them over each other to make a rope and laid it out around my pizza pan. It was not as easy to do as the bun layout so you need to be careful not to split the dough – I was not that careful as I tried to untwist the dough and redo it! This however made no difference to the outcome. This had a lovely taste with the pistachio’s really coming through. It had less of a Chelsea bun taste than the first recipe even though the base ingredients were the same.

Festive Wreath Made In A Bread Maker

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