When I saw this picture in April's Chatelaine, I knew I had to try it. It meant I needed to clear an afternoon or a whole morning but I was so excited to give this a try!
I have made it twice now and will make it again with some embellishment to the recipe--mainly I will make the filling more sugary and more buttery, like really yummy cinnamon buns. The recipe is good as is but it is not decadent, yet.
The first time, I organized it very well--to come out of the oven just before hubby came home from work so that the kitchen, actually the whole house would smell amazing!
I was quite proud of it and was allowing it to cool before plating it and taking a picture so that I could show the difference between the magazine pic and the actual first time attempt. It was not a pintrest fail but the centre of my wreath was very tight. Where I failed though was that I forgot to tell Moe not to touch.
When I returned from getting the serving plate I wanted to use there was a large chunk missing from the wreath and of course plenty of crumbs! It was still warm, and a bit gooey like warm bread...so delish! We skipped the picture and enjoyed the wreath.
On this second attempt, I timed everything so that it would be out of the oven, cooled, on a plate and photographed before anyone else was in the house. This second attempt resulted in a better baked wreath and more even braiding but I still didn`t manage to affix the ends smoothly and my centre was less than perfect but it still tasted great.
Despite the need to practice my braiding and work on how I affix the ends together, the effect is good. This is one of my pictures.
Instructions
- COMBINE yeast with warm water in the bowl of a stand mixer fitted with the dough hook. Let stand until frothy, 10 min. Beat in warm milk, 1/4 cup melted butter and yolks until combined. Add flour, granulated sugar and salt (2). Beat on medium, until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 4 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
- PREHEAT oven to 325F. Line a baking sheet with parchment. Stir 1/2 cup butter with brown sugar and cinnamon in a small bowl. Beat egg with 1 tbsp water in a small bowl until combined.
- ROLL dough on a lightly floured surface into a 22 × 12 in. rectangle, trimming edges if needed. Spread butter mixture evenly over dough to the edges. With the long edge facing you, tightly roll up dough in jelly roll fashion (3). End roll with seam-side up. Use a sharp knife to cut the log lengthwise in half along the seam (4). Tightly weave the two pieces together, leaving the cut sides exposed. Gently transfer to prepared sheet. Brush a 2-in. portion of one woven end with egg wash (5). Form into a wreath, firmly pinching the egg-washed end underneath the other to seal (6). Cover with same damp kitchen towel and let rise until doubled, 1 more hour.
- BAKE in centre of oven until bread is deep golden, 35 to 40 min. Cool slightly. Dust with icing sugar before serving.
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