Christmas wreath bread

Although I am not very enthusiastic about the festival, I still like the food and ritual of Christmas. As Christmas approaches, weave a beautiful wreath with love for the people I love the most and love me the most. Merry Christmas to all in advance

Ingredients

Glutenflour 200 g

Sugar 25 g

Salt 2 g

Egg 1

Yeast 3 g

Milk 120 g

Butter 25 g

Matchapowder 8 g

Filling

Butter 60 g

Powderedsugar 40 g

Egg 1

Desiccatedcoconut 50 g

Cranberry 30 g

Walnutkernel 5-6 pieces

Cooking Instructions

After the oil method, put all the ingredients except butter and salt into the mixing bucket to knead the coarse film, then add butter and salt to continue stirring to knead the thin film, this bread does not need to knead the glove film.
Arrange the dough, smooth side up, and place it in the fermentation box for the first fermentation.
During fermentation, we come to make the filling. Cranberries and walnuts are crushed in a blender and set aside
Add the butter to the powdered sugar (caster sugar is fine without powdered sugar) and stir well
Add the egg mixture several times, beat it with an electric whisk, and then add the egg mixture again after each beating until the egg liquid and butter are completely fused, otherwise it is easy to separate water and oil. Whisk until slightly whitish and fluffy feathers
Add the desiccated coconut and stir to combine
Finally, add cranberries and walnuts and stir well
The dough is fermented to 1.5-2 times the size, and the fingers are dipped in a little dry powder and poked into the dough, and the hole can be retracted without retracting
The dough does not need to be kneaded, gently pat the exhaust, slightly tidy up the rectangle, and relax for about 10 minutes to facilitate the next rolling.
Roll out into a rectangle of 45âœ–ï¸to 35. When rolling the dough, sprinkle a little dry powder to prevent sticking.
Spread the mixture evenly on the dough sheet, leaving white space all around.
As shown in the picture, roll it up from top to bottom and roll it up a little tighter.
Pinch the connector tightly and flatten it slightly.
With a sharp knife, cut it in half and cut it in the middle, without cutting off the end.
Cut the side up, twist into a twist braid, a little looser, more beautiful after molding.
Connect the heads and tails, arrange them into a garland shape, and put them in a baking sheet, or if it is not a non-stick baking sheet, you need to put in a grease paper.
Place in the oven for a second fermentation with the fermentation function, and put a bowl of boiling water on the bottom.
Ferment to 1.5-2 times the size and remove and sprinkle with some strawberry cubes. Bake again in the preheated oven at 160 degrees for 30 minutes.
Observe at all times, cover with tin foil in time, it is better not to cover the bread directly, but on the grill.
After the bread is cooled in the oven, it is decorated, and then some chopped strawberries are sprinkled, a few mint leaves and rosemary are put on the garnish, and the ribbon is tied, and the very ceremonial Christmas wreath bread is ready.
finished product