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Advent Wreath

A delicious bread for the late weekend mornings, filled with cinnamon, raisins, succade and apple.

ADVENT WREATH

15 G FRESH YEAST
2 DL. LUKEWARM MILK
100 G SOFTENED BUTTER
1 M/L EGGS
40 G LIQUID HONEY
2 TSP. CINNAMON
100 G RAISINS
150 G GRATED APPLE
40 G SUCCADE
550 G FLOUR + EXTRA FOR KNEADING

Mix the fresh yeast into the cold milk, until completely dissolved.

Add egg and honey.

Mix in cinnamon, raisins, grated apple and succade.

Add the flour and knead until the dough just comes together.

Add the soft butter and knead the dough further until it’s soft and smooth.

Scrape the dough out onto a floured table, roll it into a sausage shape, then form the dough into a ring and place it on a baking sheet with baking paper.

Allow the dough to rise for at least 6 hours in the fridge, a piece of cling film and a wet cloth on top.

Preheat the oven to 200 degrees celsius.

Sift flour over the top of the ring and cut sharp angles into the dough until you almost reach the bottom.

Turn the tips out and away from the ring.

Bake the bread in the oven for about 40 minutes.

Serve with butter and marmalade.

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