Christmas Wreath Bread

Christmas Wreath Bread

1. Prepare the required materials.

2. Add the yeast powder to the milk and mix well.

3. Pour the caster sugar into the milk and mix well.

4. Pour the eggs into the milk and stir well.

5. Sift in 1/2 of the high-gluten flour and mix well with a rubber spatula.

6. The well-mixed batter is shown in the picture.

7. Sift in the remaining 1/2 high-gluten flour and mix well with a rubber spatula.

8. Knead the dough to form a rough film and add butter.

9. Press it with your hands until the butter and dough are completely integrated.

10. Move the dough to the chopping board and beat it to pull out the film.

11. Knead the dough and put it in the oven to ferment until it is twice the original size.

12. Dip your fingers in the powder and poke the hole without shrinking, and the fermentation is good.

13. Divide the dough into 6 equal parts, cover with plastic wrap and relax for 15 minutes.

14. Roll the loosened dough into an oval shape, and thin the bottom edge so that the cuff will fit naturally after being rolled up.

15. Rolled into strips from bottom to top.

16. Slowly knead the dough into a long strip of about 70cm.

17. Weave the 3 long strips into braids, pinching the head and tail tightly.

18. Organize into a round shape and decorate it with raisins.

19. Put it in the oven for final fermentation to 2 times the size.

20. Fermentation is good, brush the surface with whole egg liquid.

21. Use the oven to preheat at 160 degrees for 10 minutes, put it in the middle of the oven and bake at 160 degrees for 18 minutes.

22. Sift in a little powdered sugar, sprinkle with diced raisins, diced kiwi, and diced citrus for decoration.

Tips:

1. When braiding the braid, be sure to pinch the head and tail firmly.
2. When the braided braid is in a circle, the head and tail connections should be arranged and pinched, otherwise the fermentation and expansion will be broken.