Christmas Wreath
This Christmas wreath can be a perfect share during the holiday season.
Ingredients
ACCOMPANIMENT
Ingredients – 6 portions
- 80 Gr of prunes
- 80 Gr of chopped almonds
- 80 Gr of candied oranges
- 80 Gr of blond grapes
- 50 Gr of cointreau
DOUGH
- 500 Gr of flour
- 12 Gr of salt
- 50 Gr of caster sugar
- 60 Gr of baker’s yeast
- 240 Gr of eggs
- 80 Gr of milk
- 50 Gr of sourdough
- 250 Gr of butter
GILDING
- 40 Gr of egg yolks
- 40 Gr of egg whites
- 20 Gr of milk
- 2 Gr of salt
- 2 Gr of caster sugar
FINISH
- QS of neutral topping
- QS of candied orange peel
- QS of grain sugar
- QS of raw caramelized almonds
Instructions
ACCOMPANIMENT
- On a board, using a knife, cut the prunes and candied oranges into cubes.Put everything in a mixing bowl and let macerate for 24 hours.
DOUGH
- In a mixer bowl fitted with a hook, put all the ingredients except the butter.
- Knead until the dough comes off the bowl coating.
- Add the butter little by little and let the dough take off from the bowl.
- Then add the garnish to macerate.
- Leave to rise for 2 hours at room temperature.
- Break the dough, place on a baking sheet fitted with a sheet of parchment paper, wrap in film and refrigerate.
- Weigh at 30 Gr and shape into a ball.
- Make a crown with 7 balls, put a 6cm circle in the middle and let grow for 2 hours at 25 ° C.
GILDING
- Mix everything together and brown with a brush.
- Bake at 160 ° C for 15 minutes.
- Leave to cool on a rack.
FINISH
- Heat the topping and mix with 10% water.
- Cover the brioche entirely.
- On the side put grain sugar.
- Decorate the top with the rest of the ingredients.