This wreath disappears in no time when presented on the dessert table. The braided pattern has become a classic, the taste is juicy, and the pastry is light and soft, with a caramelized crispy top. One serving yields one wreath.
Ingredients
- 75 g dairy butter
- 1 x eggs
- 75 g raisins
- 600 g wheat flour
- 60 g sugar
- 1 ½ tsp cardamom
- 3 dl milk
- 25 g yeast
- 4 tbsp butter
- 4 tbsp sugar
- 20 tsp cinnamon
Method
- Place the egg and butter on the counter to come to room temperature. Optionally, cut the butter into cubes. Enhance the flavor and softness of the raisins by soaking them in water.
- Utilize a stand mixer for the preparation.
- Combine the dry ingredients in the mixing bowl.
- Heat the milk over low heat until it reaches 30 degrees. Be careful not to overheat the milk.
- Crumble the yeast and dissolve it in the warmed milk.
- Incorporate the liquid and egg into the dry ingredients and knead the mixture at low speed for about 5 minutes until a smooth dough forms. Allow the dough to rest for 10 minutes.
- Add the butter and continue kneading for 4 minutes. Drain the water from the raisins and add them to the dough, kneading until they are thoroughly mixed in, for a couple of minutes.
- Cover the bowl with a cloth or plate and place it in a warm area for approximately 1 hour for the dough to rise.
- Roll out the dough into a square, about 1.5 cm thick. In a small bowl, combine butter, sugar, and cinnamon, then spread the mixture over the dough.
- Roll the dough into a log, divide it lengthwise, and braid the sections over each other, ensuring the "cut" side is facing up. Form the dough into a circular shape, firmly securing the ends together.
- Allow the dough to rise for an additional 30 minutes in a warm place, covered with a cloth.
- Preheat the oven to 200 degrees Celsius. Melt some butter in a pan and brush it over the bread. Create a mixture of sugar and cinnamon to sprinkle over the entire wreath. Alternatively, you can use pearl sugar if available. Bake the wreath on the lower rack for 25 minutes.
