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christmas

Edible Christmas Cranberry & White Chocolate Wreath

An edible Christmas wreath that people can tear and share!

150 10
Edible Christmas Cranberry & White Chocolate Wreath | DonalSkehan.com, An edible Christmas wreath that people can tear and share!

christmas

Edible Christmas Cranberry & White Chocolate Wreath

An edible Christmas wreath that people can tear and share!

Friday, December 16, 2016

For the dough:

400ml milk

110g butter

2 x 7g sachets of dried yeast

110g caster sugar

750g plain flour

1/2 tsp salt

2 tsp ground cardamom

4 tbsp of pearl sugar (demerara sugar will work too)

1 egg, beaten

For the filling:

110g soft butter

90g sugar

250g of fresh cranberries

200g of white chocolate, roughly chopped

Large pot

Wooden spoon

Mixing bowl x 2

Rolling pin

Baking tray

 

150 mins
Serves 10

This edible Christmas wreath is a great centrepiece on your Christmas table. I filled mine with cranberries and white chocolate but dark chocolate, chopped nuts and orange zest would be delicious too!

Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate.
Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes.
Dust with a little flour if you find the dough is too sticky. Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place.
To prepare the filling, in a bowl, beat the butter and sugar together until you have a smooth paste.
When the dough has risen, punch it down in the bowl. Roll into a large rectangle about 3mm thick, and then spread the filling all over. In a bowl roughly squash the cranberries and then spread over the dough with the white chocolate. Then, from the long side, roll the dough so you end up with a long cylinder. Slice right down the middle lengthways. Twist each half around each other and join the ends together to form a wreath.
Leave to rise again covered for 20 minutes in a warm place. Brush with beaten egg and sprinkle with sugar. Heat the oven to 190˚C/350˚F/Gas Mark 5.
When the wreath has risen again bake in the oven for about 20 minutes or until it turns golden brown and is nicely risen. Remove from the oven and allow to cool slightly before slicing and serving.
150 mins
Serves 10

Ingredients

For the dough:

400ml milk

110g butter

2 x 7g sachets of dried yeast

110g caster sugar

750g plain flour

1/2 tsp salt

2 tsp ground cardamom

4 tbsp of pearl sugar (demerara sugar will work too)

1 egg, beaten

For the filling:

110g soft butter

90g sugar

250g of fresh cranberries

200g of white chocolate, roughly chopped

You'll Need

Large pot

Wooden spoon

Mixing bowl x 2

Rolling pin

Baking tray

 

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  • Roge Gen

    That is the Best recipe for all kind of sweet breads, but I have a particular thing to use fresh yeast instead dry ! It is amazing how it grows ! Thanks Donal to share it !!