Christmas Wreath Bread with Lingonberry Jam
Servings: 12 people
Equipment
- Bread Maker optional
Ingredients
Dough
- 850 g all purpose flour
- 180 g white sugar
- 1 tsp sea salt
- 2 tsp cardamom
- 450 g milk
- 120 g oil
- 1 egg
- 10 g dried yeast
Filling
- 100 g lingonberry jam
Lubrication
- 1 yolk
- a little water
Icing
- 140 g powdered sugar
- 30 g pasteurized egg white
- lemon juice optional
- fresh lingonberries for serving
Instructions
Making Dough
- Mix dry ingredients such flour, sugar, salt, cardamom and yeast in bread maker for up to 2-3 minutes. If you do not use bread maker mix them in a large bowl with a whisk.
- Then in another bowl mix well preheat up to 40 °C milk, oil and egg.
- Add the oil mixture to the dry ingredients. Run the bread machine on the kneading and proofing mode (no baking!). Or, if kneading by hand, knead the dough until smooth and elastic and let it rest in a warm place for about an hour. The dough should double in size.
- Preheat oven to 220 °C.
Forming the Wreath Bread
- Dust the table with flour and place the dough on it.
- Divide the dough with a spatula into two equal parts. Roll each part into a ball.
- Cover one ball with a towel.
- Roll out the second one into a rectangle 0.5 cm thick and approximately 60 x 60 cm in size.
- Spread the filling over the dough, leaving a 1 cm border.
- Roll it tightly along the long side. So the length of the roll is equal the long side of the rectangle. Carefully pinch the edges of the roll.
- Using a spatula, cut the roll into two equal halves, moving along the roll.
- Twist both parts of the roll together, making sure that the cut is on top.
- Close the resulting braid into a ring, hide the ends of the dough.
- Transfer the wreath bread to a baking sheet lined with baking paper.
- Beat the yolk with a little water and brush the top wreath bread with this mixture.
- Place in the oven for 30 minutes. If the top of the wreath bread starts to burn, cover it with foil. I usually bake the first 15 minutes without foil, then cover the wreath bread with foil for the last 15 minutes.
- Repeat steps 4-12 for the second ball.
Making Icing
- Beat the egg whites with a mixer on low speed until soft peaks form.
- Add the powdered sugar a little at a time.
- Beat the mixture until stiff peaks form.
- Add 3-5 drops of lemon juice to make the icing thinner (optional).
Decoration
- Decorate baked Christmas Wreath Bread with Lingonberry with Icing and fresh lingonberries.
