We are very nearly into December, and all the Christmas decorations and food that goes with it. What if you could combine both though? May we present the Saffron & Cinnamon Xmas Wreath……perfect for displaying……better for eating.
The wreath is a classic Christmas decoration, frequently hung on doors and made from holly and or ivy, however the shape also makes a party platter to impress.
A quick search on Google for edible wreaths shows them made with almost anything and everything, but this one stood out for us as it’s made with Christmas – namely Saffron and Cinnamon.
Also we feel we have to say that the ribbon is not edible.
The Saffron & Cinnamon Wreath Recipe
* 12 g fresh yeast
* 40 g butter
* 1/2 cup (125 ml) milk
* 1/2 g saffron
* 25 g granulated sugar
* 1/4 tsp salt
* 1/2 tsp cardamom, coarsely ground
* 200 g all purpose flour
* 50 g softened butter
* 25 g granulated sugar
* 1/2 tbsp cinnamon
* 1/4 tsp cardamom, finely ground
* 1/4 tsp vanilla powder
* Zest from 1/2-1 orange
* Pinch of salt
* 1 egg, lightly beaten with a splash of cream or milk and a pinch of salt
* Granulated sugar, to sprinkle
1. Sprinkle yeast into a large bowl.
2. Melt butter in a sauce pan. Add milk and saffron and heat until approximately 37°C (98.5F), remove from heat and pour over the sprinkled yeast. Stir until dissolved. When yeast is completely dissolved, add sugar, salt cardamom and flour.
3. Work the dough until smooth and elastic, about 5 minutes with machine or 10 minutes by hand. Cover bowl with plastic wrap and leave to rise until doubled in size, about 60-90 minutes.
4. Meanwhile, mix the ingredients for the filling and set aside.
5. When dough is ready, roll it out into a large rectangle on a lightly floured surface. The dough should measure about 55 x 27 cm (approx 21.6 x 10.6 inches).
Spread with filling and roll it into a log lengthwise (which means you’ll have a 55 cm long log).
6. Transfer log onto a cutting board if needed. Using a sharp knife or pizza cutter, split the dough in half lengthwise(which means you’ll end up with two long strips of dough, still 55 cm long with the inside layers “exposed”).
7. Put the two layers next to each other with the “exposed” part up. Join the top of the two pieces together, then start twisting the two lengths together (imagine doing a braid with just two strands.. or you could just twist..).
8. Transfer “braid” onto baking paper and shape it into a wreath by joining the two ends together. Slide the baking paper onto a baking tray. Cover loosely with plastic wrap and let rise for 45 minutes. Meanwhile, heat oven to 200°C (392F).
9. Lightly brush wreath with egg wash. Sprinkle some granulated sugar on top. Bake at 200°C in the lower part of the oven for about 15-18 minutes or until golden brown.
For this and more great recipes please head on over to one of our favourite websites on the net, callmecupcake.se