Christmas wreath bread

Overview

Christmas trees and Christmas wreaths are essential items for Westerners to celebrate Christmas. Christmas rings are decorations hung at the door of homes during Christmas. They are usually made of green branches and leaves or rattan, pine hair, pine needles, etc., silver metal and gold bells, and red ribbons. There are round ones and half-moon ones, decorated with pinaceous poinsettias and some red fruit bells. Hanging them up will definitely create an exquisite sight. Hanging this kind of wreath on Christmas Eve can protect your children from evil spirits in the new year, and it is also full of festive joy. Christmas wreath bread is also a must-have staple food at Christmas. The wreath bread full of festive atmosphere adds to the festive atmosphere of Christmas.

Tags

• baking
• bread
• christmas
• butter
• dried citrus
• dried kiwi fruit
• egg
• high gluten flour
• raisins
• whole egg liquid
• yeast powder
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Have the required materials ready.

   

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

   

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

   

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

   

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

   

6. 6 The mixed batter is as shown in the picture.

   

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

   

8. 8 Knead the dough until it becomes rough and add butter.

   

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

   

10. 10 Transfer the dough to a cutting board and beat until the film can be pulled out.

    

11. 11 Knead the dough and put it in the oven to ferment until it doubles in size.

    

12. 12 Dip your finger into the flour and poke a hole to prove it is fermented.

    

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

    

14. 14 Roll the relaxed dough into an oval shape, and press the bottom edge thinly so that the closing part will fit naturally after rolling up.

    

15. 15 Roll into a strip from bottom up.

    

16. 16 Slowly roll the dough into a long strip of about 70CM.

    

17. 17 Braid 3 long strips, pinching the ends tightly.

    

18. 18 Arrange into a round shape and garnish with raisins.

    

19. 19 Place in the oven for final fermentation until doubled in size.

    

20. 20 After fermentation, brush the surface with egg wash.

    

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

    

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