Whoa! Where did 2013 go? I don't know about you…but I'm not ready for any thing that has to do with the holidays. I'm not the best planner and most often work best under pressure. But when it comes to baking sweets for the holidays, I start my planning early! I couldn't wait to bake this holiday breakfast wreath for our #TwelveLoaves December.
My favorite time of year is baking at Christmas time. The kids really love to participate; especially with the Christmas cookies.
#TwelveLoaves December is dedicated to the Holidays!! Last December I shared this Christmas Stollen. Which is not a typical stollen. But delicious, nonetheless. Some other Christmas breads I've baked and shared here:
Daring Baking's Challenge: Christmas Stollen
and my Bundt Panettone (ok, it's not the traditional panettone...but it was wonderful and fun in a bundt pan!)
This bread is a recipe I found on the kitchn. I love that site! I used my dough recipe that I use in many sweet bread recipes. The technique for this wreath is the same one used in this Estonian Kringle . I also used a similar technique for my Mexican Hot Chocolate Bread .I changed the filling around a little. I used cherries (the kitchn uses cranberries in theirs). Next time I will use dried cranberries instead. It was the first thing my daughter asked when she took a bite..."mom, why didn't you use cranberries?"
*some baking notes: When I roll it out into a log, I then transfer it onto the parchment lined pan. I slice it in the middle and form my wreath. It really could use another set of hands to make it go a little smoother. It is not that neat while you are moving the pieces one over the other in a sort of twist. It may seem like all hope is lost when some filling parts fall out. You may throw up your hands and want to toss it out the window...but don't! It doesn't have to look completely perfect.
And somehow, when you feel you haven't done your best job...it turns out beautifully. The bread is rustic and gorgeous.
It's delicious and completely addictive. It's big enough to share some with your neighbors. I think the next time I bake it I will divide the dough in 1/2 and make two wreaths.
Looking for holiday bread inspirations? Here are some delicious ideas from the #TwelveLoaves bakers:
- Cinnamon Pull-Apart Coffee Cake by Liz at That Skinny Chick Can Bake
- Cranberry Apple Cinnamon Rolls by Dionne at Try Anything Once Culinary
- Cranberry Orange Scones by Renee at Kudos Kitchen by Renee
- Crunchy Almond Holiday Bread by Paula at Vintage Kitchen Notes
- Holiday Breakfast Wreath by Lora at Savoring Italy
- Mini Toffee Banana Bread with Caramel Sauce by Holly at A Baker's House
- Nut Brittle Topped Holiday Bread by Deepti at Baking Yummies
- Pandoro by Karen at Karen's Kitchen Stories
- Stollen by Renee at Magnolia Day
#TwelveLoaves-Holiday Breads. November was a delightful month of spice breads. December #TwelveLoaves is here and we are celebrating Holidays! Share your December Holiday Bread (yeast or quick bread). Let's get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.
Holiday Breakfast Wreath
Prep Time: approx 2 hours
Cook Time: 30-35 minutes
Ingredients (1 wreath)
- For the Dough:
- 1 cup whole milk
- 1 (1/2 ounce) envelope active dry yeast
- 1/4 cup warm water (100 to 110 degrees)
- 3 tablespoons granulated sugar
- 2 eggs
- 1/4 cup unsalted butter, melted
- 4 1/2-5 cups all-purpose flour
- 1/2 teaspoon salt
- For the Cherry-Almond Filling:
- 1 cup dried cherries (or dried cranberries), soaked in 1/2 cup brandy or other liqueur
- 6 tablespoons butter, softened to room temperature
- 1/2 cup unbleached all-purpose flour
- 1 cup finely chopped blanched almonds
- 4 Tablespoons sugar
- 2 teaspoons freshly grated lemon peel
- 1 teaspoon cinnamon
- To add on before baking:
- 2 Tablespoons unsalted butter, melted
- 1/2 cup almond slivers
- 1 Tablespoon cinnamon-sugar
- For the Sugar Glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon lemon juice
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl.
Add 1 Tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 Tablespoons of sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
Line a baking pan with parchment paper and spray a muffin tin with baking spray; set aside.
Drain the cherries from the liqueur. In a food processor, pulse together the fillings ingredients (except for the cherries). When finished pulsing, dump ingredients into a bowl. Stir gently the cherries into the filling; set aside.
Punch down the dough.
Dump the dough out onto a floured surface, roll the dough into a 9- by 30-inch rectangle. Spread the filling over the dough to leaving a 1-inch border on all the sides.
Brush the borders with water. Tightly roll the dough into log, rolling toward the clean border; pinch the seam to seal.
Cut the ends of (I ended up with 5 small rolls).
Place the ends in the muffin tin (or a small loaf pan sprayed with baking spray).
Place roll seam-side down on the baking sheet. Cut the log in half lengthwise with a chef's knife.
Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. From the twists into a wreath.
Cover the wreath loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
Preheat the oven to 350 degrees F.
Uncover the wreath and brush with melted butter (do same with the small rolls).
Toss on the almond slivers and sprinkle on cinnamon sugar.
Bake the bread, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170 degrees F to 175 degrees F), 30 to 35 minutes. (check the rolls as they may be done a few minutes before)If you have any butter left, brush some on the bread hot of the oven and sprinkle on more cinnamon-sugar mixture. While the bread is baking, combine the glaze ingredients; set aside.
Carefully transfer the wreath to a serving plate. Drizzle on the glaze.
*This can be prepared 2 days ahead of time (if you can resist eating it!). After baking wreath, cool completely and wrap it tightly and carefully in foil paper. Store at room temperature then re-heat at 350° for 10-15 minutes. Drizzle on the glaze…enjoy!