Raisin Garland Bread

Prepare the ingredients and weigh them, and add the yeast powder to the milk.

Use a hand mixer to mix in the yeast powder.

Pour the fine sugar and egg liquid into the milk and mix well.

First sift in half of the flour and mix evenly with a spatula.

Sift in the remaining half of the flour.

Use a spatula to mix evenly into a dough, then lift it to the cutting board and knead the dough.

Knead the dough until a rough film can be pulled out and add butter.

Press the dough with your hands until the butter is completely absorbed.

Transfer the dough to the cutting board and continue kneading until the dough can be pulled out into a transparent film.

Drain the raisins and add them to the dough and knead evenly.

Place the dough into an oiled stainless steel pan and cover with plastic wrap.

One fermentation. Put the dough into the oven, put a basin of hot water at the bottom of the oven, then close the oven and ferment. After the water cools, change to a basin of hot water and ferment until it doubles in size.

Once the dough has been fermented, it will not spring back when you poke it with flour.

Divide the dough into 3 equal pieces, cover with plastic wrap and rest for 10 minutes. Then roll the small pieces of dough into dough with a rolling pin.

Roll the rolled out dough into a long strip.

$Raisin Garland Bread step 15$

The same goes for the other 2 small pieces of dough. Pinch one end of the 3 strips of dough and start braiding.

Braid the braid into a wreath shape, close it and place it on a baking sheet lined with parchment paper.

Cover with plastic wrap and place in the oven for 2nd fermentation. The fermentation method is the same as the primary fermentation, ferment until it doubles in size.

Brush the wreath dough with egg wash and sprinkle the flaked almonds on top.

Preheat the oven to 150 degrees for 10 minutes, then bake the middle layer at 150 degrees for 25 minutes.

After baking, a delicious aroma wafts from the oven!

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