Christmas Wreath Bread
1.
Materials
2.
Pour the dough material except the butter and dried fruit into the bread machine
3.
Stir to form a dough, add butter
4.
Continue to stir until the film is pulled out
5.
Add raisins and diced orange zest
6.
After stirring well, take it out
7.
Round, put in a large bowl, cover with plastic wrap for basic fermentation
8.
Dough grows up
9.
Exhaust, divide into 6 equal parts, round, relax for 10 minutes
10.
Roll into an oval
11.
Roll up
12.
Rub the strips about 30 cm in length
13.
Take three, overlap one end and pinch tightly,
14.
Braided
15.
Make a circle and pinch the junction tightly
16.
Put it in the baking tray and let it rise for 40 minutes
17.
The dough grows up, and the surface is brushed with egg wash
18.
Put it in the oven, middle level, fire 180 degrees up and down, bake for about 25 minutes
19.
Golden surface, baked
20.
Garnish with powdered sugar after cooling
Tips:
You can change the dried fruit as you like.
The fermentation time is adjusted according to the actual temperature.
Place a wine glass in the center of the wreath to prevent the dough from filling the central hole when it swells.