Colorful coconut Christmas wreath

Cooking Instructions

1. Pour all the dry ingredients except the butter and dry yeast into the dough jar, stir slightly to mix, and then add all the liquid parts.

   

2. Stir until there is no obvious dry powder, basically form a ball, then sprinkle dry yeast, cover with a damp cloth and leave at room temperature for half an hour, and put it in the refrigerator in summer.
   (This can form gluten well, and it is very useful when the kitchen machine is not strong, but it is not a necessary step, everyone makes noodles according to their own habits.) ）

   

3. Stir to 8 minutes gluten and then add the softened butter after pulling with serrations. Continue
   to stir until there is an elastic film, it must be an elastic film, so that the molding will look good, and the taste of the bread will be good.
   In the video, the dough is already beaten.

   

4. Collect the dough a little and have a smooth surface.

   

5. Two drops of oil in the fermentation vat, mainly to prevent sticking, this recipe is suitable for coconut oil, or corn oil without odor, and release oil can also be used.
   

   

6. First, let the dough side down to stick the oil evenly, then turn it over, smooth side up, and cover the fermentation pot with a lid to rise.
   For fermentation vats without lids, cover them with plastic wrap or cover them with a damp cloth that wrung out the water.

   

7. When the dough is rising, you can make a colorful coconut soufflé.
   Stir well in the softened butter2, add caster sugar and mix well3, then add a whole egg. (Eggs at room temperature, chilled eggs are not easy to stir evenly with butter, resulting in oil-water separation)

   

8. Finally, add the desiccated coconut, milk powder, and colorful powder and stir well.
   (Because the size of the eggs is different, the water absorption of the desiccated coconut is also different, if it is dry, you can add some milk, if it is wet, add some desiccated coconut to adjust)

   

9. The dough rises to twice its size.
   (The measuring cup is a good detection tool, and it can be placed directly in this large container with a scale to ferment, which is very convenient)

   

10. Take out the dough and divide it into 100 grams, this recipe can make 6 pieces.

    

11. After a simple rounding operation, leave it for 10 minutes to relax and start shaping.

    

12. The dough is about 20 cm long, too short, the number of circles is not enough, the level is not good-looking, too long, the dough is too thin, and the layers cannot be seen.

    

13. Spread evenly with colorful coconut soufflé

    

14. Roll the dough evenly from top to bottom, and then roll it a little longer to about 26 cm.

    

15. Cut from the middle, pay attention to cut as evenly as possible and not deviate, the finished product will look good.

    

16. Place cross, wrap and roll up, taking care that the cut is always facing up.

    

17. Close, 4 pieces of dough are stacked on top of each other, the top one must be pressed underneath, otherwise it will be easy to open, if the fermentation is completed, a little open, and then stuff it a little.

    

18. Place on a baking sheet and ferment at 35°C for about 40 minutes.

19. Remove the leavened dough and brush it before baking, as gently as possible so as not to spoil the dough.

    

20. Garnish with dried cranberries, but you can also use other dried fruits, but you need to soak them in advance. If it is too late, rinse it with boiling water, and the raisins need to be soaked directly, so that the dried fruit can quickly absorb water and not dry up when baking, which will affect the taste.

    

21. Garnish with pearl sugar, or chopped almonds, sliced almonds, or other chopped nuts if you don't have one.

    

22. Finally, it is placed in a preheated oven and baked, and the specific temperature is adjusted according to your own oven.
    Reference temperature:
    open-hearth: 220° on top / 180° on bottom for about 12 minutes)
    Small household oven: 180° on the lower level / about 15 minutes