Tear and Share Festive Wreath
Ingredients
400g Matthews Regenerative All Purpose Flour
8g Salt
7g Dried Yeast
245g Water (lukewarm)
30g Butter
Optional: Camenbert to bake in the centre of the wreath, Tiptree preserves and
chutneys to accompany.
Baker: Sophie Carey
Makes: One Festive Wreath
Prep time: 30 minutes plus proving time
Bake time: 45 minutes
Flours used: Regenerative All Purpose
Method:
- Using a mixer fitted with a dough hook attachment, use a low speed to mix together the flour, water, salt, and yeast until combined. Add the butter and turn up the speed on the mixer to knead the dough until smooth and silky - this should take about 8 minutes
- Place the dough in an oiled bowl and cover with a damp tea towel or cling film. Place in a warm spot and allow it to rise for 1 hour, or until doubled in size
- Tip your risen dough out onto the counter and give it a quick knead to ‘knock back’ the dough - this means to get rid of any oversized air pockets that could end up distorting the final result. Divide the dough into 25-30 even pieces (these can be as little or large as you like!)
- Shape each piece into a mini roll by using the flat of your hand to roll the ball into itself on the countertop. When shaped, place the rolls onto a lined baking sheet in the shape of a wreath. Remember to leave enough space in the centre for your dip or camembert!
- Preheat your oven to 200 degrees celsius
- Cover the wreath lightly and leave to rise again for a further 30 minutes before baking for 30 minutes, or until the rolls are golden brown and well risen. If you are adding a baked camembert, add this to the centre of your wreath halfway through the baking to avoid it bursting
- Remove from the oven and as an optional extra, glaze the rolls with melted butter (I would also recommend adding some garlic and herbs to your butter for a special extra touch)
- Serve while still warm with Tiptree quince conserve and various chutneys for dipping!
← Older Post Newer Post →
