National Post (National Edition) - - THE FEAST -

Prep: 25 min­utes, plus rest­ing Cook: 40 min­utes, plus set­ting

Make Ahead: You can pre­pare the wreath up to step 8 the day be­fore bak­ing and then chill in its pan un­til ready to bake. Al­ter­na­tively, freeze in its pan for up to 3 months and thaw overnight in the fridge be­fore let­ting it rise on the counter for about 2 hours be­fore bak­ing.

Store the baked wreath, well wrapped, for 2 to 3 days at room tem­per­a­ture. Do not re­frig­er­ate. You can also freeze the baked wreath, but once thawed it will likely be a lit­tle softer than when it was freshly baked.


❚ 3 1/2 cups (525 g) all-pur­pose flour ❚ 1/4 cup (50 g) gran­u­lated su­gar ❚ 1 pkg (2 1/4 tsp/8 g) in­stant dry yeast ❚ 1 tsp (5 mL) fine sea salt ❚ 1/4 cup (60 g) un­salted but­ter ❚ 1 cup (250 mL) 2 per cent milk ❚ 1 large egg, at room tem­per­a­ture

Fill­ing and assem­bly:

❚ 1/2 cup (115 g) un­salted but­ter, at room tem­per­a­ture ❚ 1 cup (250 mL) rasp­berry jam ❚ 1 tsp (5 mL) pure vanilla ex­tract ❚ 1 tsp (5 mL) ground cin­na­mon ❚ 1 cup (170 g) frozen rasp­ber­ries (still frozen) ❚ 1 cup (130 g) ic­ing su­gar, sifted ❚ 2 tbsp (30 mL) 2 per cent milk

1. For the dough, stir the flour, su­gar, yeast and salt to­gether in a mix­ing bowl, if mix­ing by hand, or in the bowl of a stand mixer fit­ted with the hook at­tach­ment. Place the but­ter in a small saucepan over medium heat to melt and pour the milk over it, let­ting it warm up to around 115°F (46°C), just above body tem­per­a­ture.

2. Pour the liq­uid over the flour mix­ture, add the egg and mix on low speed un­til the dough comes to­gether. In­crease the speed by 1 level and knead un­til the dough springs back when touched, about 4 min­utes. (If mix­ing by hand, stir the dough with a wooden spoon un­til it be­comes too dif­fi­cult and then turn it out onto the counter to knead by hand for 6 min­utes or un­til elas­tic, adding as lit­tle ex­tra flour as pos­si­ble as you go.)

3. Place the dough in an un­greased bowl, cover with plas­tic wrap and let rise on the counter un­til dou­bled in size, about 90 min­utes.

4. For the fill­ing, beat the but­ter by hand to soften it and then beat in the rasp­berry jam, vanilla and cin­na­mon.

5. Gen­er­ously grease a 12-inch (30cm) oven­proof skil­let, or a 10-inch (25-cm) or 12-inch (30-cm) round bak­ing pan. Turn the risen dough out onto a lightly floured sur­face and roll it into a rec­tan­gle about 20 × 10 inches (50 × 25 cm).

6. Spread the rasp­berry fill­ing evenly over the dough and sprin­kle the frozen rasp­ber­ries on top. Start­ing at a long side, roll up the dough.

7. Cut the roll in half width­wise, and then cut each piece in half length­wise so you have 4 pieces, with the jam now ex­posed.

8. Hold the first piece by the 2 short ends and twist them in op­po­site di­rec­tions. Lay the twisted dough in the pan, with 1 end in the cen­tre. Wrap the dough around the cen­tre end in a spi­ral, work­ing your way from the cen­tre out to­ward the sides of the pan. Re­peat with the 3 re­main­ing pieces of dough, grad­u­ally en­larg­ing the spi­ral so that it fills the pan—any spa­ces will fill in as the dough rises. Cover the pan with a tea towel and let the dough rise again at room tem­per­a­ture un­til al­most dou­bled, 45 min­utes.

9. Pre­heat the oven to 350°F (180°C). Un­cover the pan and bake un­til the wreath is an even golden brown, about 40 min­utes. Let cool com­pletely in the pan on a wire rack be­fore glaz­ing.

10. Whisk the ic­ing su­gar and milk to­gether and driz­zle over the wreath. Let the glaze set for about 1 hour be­fore serv­ing. Serve the wreath ei­ther di­rectly from the pan or trans­fer it to a cut­ting board and slice it into wedges to serve.

Serves: 12

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