Decorative Dough Wreath

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Decorative Dough Wreath
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Health Score:
65 / 100
2 h. 20 min.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,842 cal.(88 %)
Protein49 g(50 %)
Fat83 g(72 %)
Carbohydrates223 g(149 %)
Sugar added65 g(260 %)
Roughage14.2 g(47 %)
Vitamin A0.6 mg(75 %)
Vitamin D3 μg(15 %)
Vitamin E16.2 mg(135 %)
Vitamin K9.7 μg(16 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.2 mg(109 %)
Niacin17.6 mg(147 %)
Vitamin B₆0.5 mg(36 %)
Folate673 μg(224 %)
Pantothenic acid4 mg(67 %)
Biotin56.3 μg(125 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C6 mg(6 %)
Potassium1,216 mg(30 %)
Calcium239 mg(24 %)
Magnesium194 mg(65 %)
Iron7.8 mg(52 %)
Iodine35 μg(18 %)
Zinc5.6 mg(70 %)
Saturated fatty acids34.5 g
Uric acid276 mg
Cholesterol495 mg
Complete sugar76 g


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 preparing
1 egg yolk
2 Tbsps milk
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)
How healthy are the main ingredients?

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.