I never thought this gorgeous and delicious wreath is so easy to make.
It is a great recipe to try to make with little ones as well :) They can help you with rolling the dough, spreading the cinnamon filling and finally – braiding the dough! It is also a versatile recipe as you can divide the dough into smaller parts and make a few small swirl buns to enjoy with your coffee or tea. However, this big wreath will look gorgeous on any Christmas table and will make your family go: ooooooh that is nice! :) Not to mention that your whole house will smell amazing – cardamom and cinnamon I love you :)
- 1 tbsp sugar
- 7g active dry yeast
- 1/2 cup lukewarm milk
- 1 egg yolk
- 30g melted butter
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp cardamom
- 60g softened butter
- 4- 5 tbsp brown sugar
- 2 tsp cinnamon
- In a bowl combine yeast and sugar with lukewarm milk, stir gently and let it sit a few minutes until the yeast mixture foams and bubbles up.
- Add egg yolk, melted butter, flour, salt and cardamom and knead the dough until smooth. Shape the dough into a ball.
- Place the dough in an oiled bowl. Cover it with a tea towel or plastic wrap. Let it rise until it has doubled in size (for about 1 hour).
- Preheat oven to 180°C.
- While the dough rises, whisk together butter with sugar and cinnamon for the filling. Set aside.
- Once the dough has risen, lightly dust your work surface and roll the dough out into a large rectangle (ca. 25cm x 40cm) of a thickness about 0.5cm.
- Spoon the cinnamon filling over top, spreading evenly, leaving a clean 2cm border around the edges.
- Roll up the dough. Start rolling the longest side of the dough until it forms a log.
- Using a sharp knife, cut the log in half length-wise leaving 1cm of the edge uncut. Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this until you reach the bottom of the dough. Join the two ends, creating a circle (wreath) with the dough and press together.
- Gently transfer the dough to baking tray lined with baking paaper. Bake for 25 to 30 minutes, until the top is golden brown. Allow to cool slightly before serving. Enjoy!
- Before serving you may sprinkle the wreath with some icing sugar or brush with warm orange marmalade mixture (warm up tbsp of orange marmalade with half a tbps of water).