I finally have some spare time which I can spend in the kitchen doing what I like most – kneading doughs and baking. There is nothing more relaxing and rewarding than this (Am I the only one that feels relaxed by doing something like this?).
I loved wreath-shaped snacks since I was little and my grandma used to buy or make them for me. I liked putting them on my little wrist, like it was some kind of a bracelet, and walk around with it having a bite from time to time. What a perfect combination – a fashion accessory and food in one!
But this time I decided to make them more bulky and rustic (way too big for any hand) and appreciated the taste instead of playing with my food. So here it is, a recipe for wreaths two ways – cinnamon-apple and walnut-cocoa.
Dough (makes 2 small wreaths):
- 1 envelope dry yeast (7g)
- 1 tbsp sugar
- 1/2 cup lukewarm milk
- 1 egg yolk
- 2 tbsp melted butter
- 2 cups flour
- 1/2 tsp salt
- In a big bowl: mix the yeast and sugar with the lukewarm milk (do not use cold milk) and leave it in a warm place for about 15 minutes (until foamy).
- Mix in the egg yolk, butter, flour and salt. Knead the dough and shape into a ball. (I found it easy to work with, elastic and not sticky)
- Grease the bowl and place the dough ball in it. Cover with cling film and leave in a warm place for about 1 hour (until doubled in size).
- 1/4 cup melted butter
- 4-5 tbsp caster sugar
- 2 tbsp cinnamon
- 1/2 apple, sliced into small, bite size pieces (I used Granny Smith)
Mix sugar with cinnamon. Keep the butter and apples handy.
- 1 cup walnuts (or pecans)
- 100 g brown sugar
- 1 tbsp cocoa
- 3 tbsp dark rum
- 1 tbsp cinnamon
- 1 egg white
Process walnuts until finely ground. Mix well all ingredients together (should be thick and sticky).
Method – continuation:
4. Preheat oven to about 200C (180C fan forced).
5. Divide the dough into 2 pieces. Roll out both on a floured surface to about 1cm – 0.5cm.
5. For cinnamon apple filling: spread the melted butter on the rolled out dough and sprinkle with cinnamon-sugar mixture and apples. Go to step 7.
6. For walnut-cocoa filling: spread the mixture evenly on the rolled out dough. Go to step 7.
7. Roll up the dough into a long roll. Using a sharp knife, cut the roll in half length-wise (finish about 2cm before the end).
8. Starting on the connected side braid together. Remember to keep the layered side up for better visual effect. Form a round shape, twist the ends together and transfer to a baking tray (covered with baking paper).
8. Sprinkle some sugar on the top (you can sprinkle with more apples or walnuts if you want). Bake for about 40 minutes, until golden brown.