Breads Recipes - Danish Wreath Recipe

  
 

Breads Recipes - Danish Wreath

Ingredients

  • 5ml easy blend dried yeast

  • 175ml cup milk

  • 50g sugar

  • 450g cups strong white flour

  • 2.5ml salt

  • 2.5ml vanilla essence

  • 1 egg, beaten

  • 2 x 115g cup blocks unsalted butter

  • 1 egg yolk beaten with 10 ml water

  • 115g cup icing sugar

For the filling

  • 200g dark brown sugar

  • 5ml ground cinnamon

  • 50g walnuts or pecan, plus extra

Method:

  1. Mix the yeast, milk and 2.5ml/ 'h tsp of the sugar. Leave for 15 minutes to dissolve. Mix the flour, sugar and salt. Make a well; add the yeast, vanilla and egg to make a rough dough. Knead until smooth, wrap and chill.

  2. Roll the butter to form two 15 x 10cm/6 x 4in rectangles. Roll the dough to a 30 x 20cm/12 x 8in rectangle. Place one butter rectangle in the centre. Fold the bottom third of dough over and seal the edge. Place the other butter rectangle on top and cover with the top third of the dough.

  3. Roll the dough into a 30 x 20cm/12 x 8in rectangle. Fold into thirds. Wrap and chill for 30 minutes. Repeat twice more. After the third fold, chill for 1- 2 hours. Grease a baking sheet.

  4. Roll out the dough to a 63 x 15cm/25 x 6in strip. Mix the filling ingredients and spread over, leaving a 1cm or 0.5in edge. Roll the dough into a cylinder, place on the sheet in a circle and seal the edges. Cover and leave to rise for 45 minutes.

  5. Preheat the oven to 200'C/400"F/Gas 6. Slash the top every 5cm/2in, cutting 1cm/ 0.5in deep. Brush with the egg and milk Bake for 35-40 minutes until golden. Cool. To serve, mix the icing sugar with some water, then drizzle over the wreath. Sprinkle with some nuts.