Decorative Dough Wreath
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,842 cal. | (88 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 223 g | (149 %) | ||
| Sugar added | 65 g | (260 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 16.2 mg | (135 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 673 μg | (224 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 56.3 μg | (125 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 194 mg | (65 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 34.5 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 495 mg | |||
| Complete sugar | 76 g |
Ingredients
- For the dough
- 175 milliliters lukewarm milk
- 1 packet Dry yeast
- 80 grams sugar
- 400 grams Pastry flour
- 100 grams ground almonds
- 2 Vanilla bean
- 2 sprigs fresh rosemary
- 100 grams soft butter
- 2 eggs
- 1 tsp salt
- For decorating
- 50 grams sprinkle (icing sugar)
- 2 Tbsps lemon juice
- 2 Red Satin ribbons (each 2-3 cm wide and 1.5–2 meters long)
Preparation steps
For the dough, slit vanilla beans lengthwise, scrape out seeds and both boil along with rosemary in milk. Let simmer for about 5 minutes, then remove from heat. Let cool until lukewarm and remove vanilla beans and rosemary.
Mix dry yeast with milk and 1 teaspoon of sugar. Let sit 15 minutes. Sift flour into a bowl and mix into yeast mixture. Mix using a hand mixer with a bread hook for about 5 minutes to form a dough. Divide dough into 2 equal pieces, roll both pieces out to about 50 cm (approximately 20-inch) long strands and twist them together into a spiral. Place spiral on a greased baking sheet and bend into a wreath. Cover with a cloth and let sit for 20 minutes.
To prepare, mix egg yolk with milk and brush surface of dough. Use kitchen shears to cut waves in dough surface. Place wreath in a preheated oven at 200°C (approximately 400°F) until golden brown, about 30 minutes. Allow to cool, brush with lemon juice and sprinkle with icing sugar. Thread satin ribbon through wreath and knot so that ends about 20 cm (approximately 8 inches) long stick out. Tie these together into a bow and knot. Let dry for 1–2 days, then hang as a decoration.
