Name: Christmas Wreath Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 105g water; 25g butter; 20g Caster sugar; 4g Dry yeast; 2g salt; 30g raisin; 35g Candied orange peel; Some Egg liquid; a little Powdered sugar

Christmas Wreath Bread

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I had this heart for a long time, but I almost forgot about Christmas. Fortunately, it has not passed the season to think of it.
I entangled between making a big wreath or two small wreaths, and finally thought that two are better: one for yourself and one for someone. I am worried that the dough will expand to fill the hole in the center, and the garland does not match the name. What can I find to occupy the seat? It seems that the various molds in my hand are too big. Suddenly, with an idea, these two small wine glasses are very good. The small caliber looks very commensurate with the scale of the small wreath. Will the glass be broken? If it's bad, it's bad, not bad for these two.
Later, it turned out that the cup was not broken and the molding effect was good. Ben worried that the two garlands would swell to squeeze each other, and kept them as far away as possible. The result is also very good, just rubbing the edges of each other.
The Christmas wreath seems to be sprinkled with powdered sugar to simulate snow accumulation. I turned out the powdered sugar can, but found that only a little powdered sugar was attached to the wall of the can. Scratch with a spoon, pull down a little bit, and sprinkle it on the bread, even if it's snowing. . . . "

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.