Christmas wreath bread

Overview

I had this intention for a long time, but almost forgot about it as Christmas approached. Fortunately, I didn’t think about it after the season passed. I was torn between making one big wreath or two small wreaths, and finally decided that two were better: one for myself and one as a gift. I was worried that the dough would expand and fill the hole in the center, and the wreath would not live up to its name. What should I find to occupy my seat? It seems that the various molds in my hands are too big. Suddenly I had an idea, these two small wine glasses are very good. The small diameter looks well proportioned to the scale of the small wreath. Will the glass be burnt? Just be bad, no less than these two. Later, it turned out that the cup was not broken and the molding effect was good. Ben was worried that the two garlands would swell up against each other, so he kept them as far apart as possible. The result is also very ideal, they just brushed aside each other. It seems like the Christmas wreath should also be sprinkled with powdered sugar to simulate snow. I turned out the powdered sugar jar and found that only a little powdered sugar was still attached to the wall of the jar. Scrape it with a spoon, pull off a little bit, and sprinkle it on the bread. It's like it's snowing a little. . . .

Tags

• baking
• children
• bread
• afternoon tea
• butter
• candied orange peel
• egg liquid
• high gluten flour
• raisins
• dry yeast
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the dough ingredients except butter and dried fruits into the bread machine

   

3. 3 Stir into a dough and add butter

   

4. 4 Continue stirring until the film is pulled out

   

5. 5 Add raisins and diced orange peel

   

6. 6 After stirring evenly, take out

   

7. 7 Roll into a ball, put into a large bowl, cover with plastic wrap for basic fermentation

   

8. 8 The dough has grown

   

9. 9 Deflate the air, divide into 6 equal parts, roll into balls, and let rest for 10 minutes

   

10. 10 Roll into oval shape

    

11. 11 Roll up

    

12. 12 Roll into strips about 30 cm long

    

13. 13 Take three strips, overlap one end and pinch tightly,

    

14. 14 braid

    

15. 15 Form a circle and pinch the intersection

    

16. 16 Place in baking pan and ferment for 40 minutes

    

17. 17 When the dough grows, brush the surface with egg wash

    

18. 18 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes

    

19. 19 Golden on the surface, out of the oven

    

20. 20 After cooling, sprinkle with powdered sugar for decoration